Prepare the Spicy Soup Base

  • Grapeseed oil 45.0 ml
  • Scallion, large dice 50.0 g
  • Garlic, clove, smashed 7.0 each
  • Ginger root, peeled, sliced 0.5 each
  • White Button Mushrooms (including stems, sliced) 150.0 g
  • Sesame oil 45.0 ml
  • Soy sauce 250.0 ml
  • Fish sauce 30.0 ml
  • Miso paste 30.0 ml
  • Gochujang (paste) 125.0 ml
  • Red chili flakes 15.0 ml
  • Korean chili flakes 15.0 ml

Prepare the Miso Beef

Prepare the Noodles

  • High gluten flour 1.2 kg
  • Soda water, warm (75C) 590.0 ml
  • Baking soda, baked 60.0 ml

Prepare the Beef Broth

Finish the Soup

  • Toasted sesame seed
  • Scallions, sliced, as needed
  1. Prepare the Spicy Soup Base

    • 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.
  2. 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.
  3. 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.


    • 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.
  4. 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.


  5. 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.