Gochujang Coconut Noodle Soup with Mushrooms

A cozy, spicy-savoury noodle bowl with soy-oyster glazed mushrooms in a creamy gochujang coconut broth. Serve with rice noodles, herbs and sesame.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a little oil in a pan over medium-high heat. Add the sliced mushrooms and cook for 2 minutes, stirring occasionally.

Step 2

Add the grated garlic, soy sauce and oyster sauce. Stir everything together and cook for another 5 minutes, until the mushrooms are tender and nicely coated in the sauce.

Step 3

Add some oil, the garlic, ginger and gochujang to a pot and cook for a minute or so, stirring until fragrant.

Step 4

Pour in the stock and coconut milk and stir well to combine.

Step 5

Add a little bit of salt, sesame oil and a splash of rice wine vinegar. Bring to a gentle simmer and let everything cook together for a few minutes.

Step 6

Taste and adjust the seasoning (add more gochujang if you want it spicier, or a little more vinegar for extra brightness).

Step 7

Prepare the rice noodles according to the packet instructions, then drain.

Step 8

Divide the rice noodles between bowls and pour hot broth. Top with mushrooms, then finish with spring onions, fresh coriander and sesame seeds.