Spicy Noodle Soup
Knorr Intense Flavours Miso Umami adds an explosion of flavour from the broth to the noodles in Chef Nyesha Arrington’s Spicy Noodle Soup.
Ingredients
Prepare the Spicy Soup Base
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Grapeseed oil 45 ml
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Scallion, large dice 50 g
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Garlic, clove, smashed 7 each
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Ginger root, peeled, sliced 0.5 each
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White Button Mushrooms (including stems, sliced) 150 g
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Sesame oil 45 ml
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Soy sauce 250 ml
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Fish sauce 30 ml
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Miso paste 30 ml
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Gochujang (paste) 125 ml
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Red chili flakes 15 ml
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Korean chili flakes 15 ml
Prepare the Miso Beef
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Ground Beef 1.8 kg
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Sugar, granulated white 8 g
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Fish sauce 8 ml
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Sesame oil 15 ml
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Soy sauce 250 ml
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Gochujang (paste) 30 ml
Prepare the Noodles
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High gluten flour 1.2 kg
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Soda water, warm (75C) 590 ml
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Baking soda, baked 60 ml
Prepare the Beef Broth
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Water, filtered, room temperature 6 L
Finish the Soup
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Toasted sesame seed
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Scallions, sliced, as needed
Preparation
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Prepare the Spicy Soup Base
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In a large stainless steel pot, heat grapeseed oil on medium high heat, roast scallions, garlic, ginger, and mushrooms until golden brown, about 10 mins.
- Add sesame oil, gochujang paste, soy sauce, fish sauce, miso paste, red chili flakes and Korean chili flakes into the same pot. Bring up to a boil, turn down to a simmer. Cook for 1 hour on low heat skimming as necessary.
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Prepare the Miso Beef
- In a large sauté pan on medium to high heat sear off ground beef.
- Add sugar, caramelize for 2-3 minutes, add fish sauce, sesame, Knorr Intense Flavours Miso Umami soy sauce, and gochujang.
- Allow to simmer on low heat until beef is cooked through. Set aside.
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Prepare the Noodles
- For the noodles, sift flour and baking soda together, add water, mix at medium speed with hook about 5 min.
- Remove dough from mixer allow to rest 15 min.
- Roll dough 1.25 cm thick, slice into noodles.
- Assemble the noodle soup by blanching noodles for 30 seconds, in boiling salted water, then pour the strained, cooked noodles into deep bowl.
Notes:
- For baked baking soda, put in the oven at 100 C for 40 minutes.
- Warm soda water to 75 C using a thermometer.
- Sun Noodles are a good store bought alternative to homemade noodles.
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Prepare the Beef Broth
- Add 1.25 liter of Knorr Liquid Concentrated Base Beef to 6 liters of water. Bring to a simmer, whisking occasionally. Keep hot until ready to plate.
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Finish the Soup
- Pour prepared hot beef broth over the fresh made noodles, add in prepared miso beef, finish with toasted sesame, sliced scallions, and Korean chili flakes (to taste)for garnish.