There’s something deeply comforting about a steamy bowl of noodles in broth, especially when it’s loaded with spice and soul. My love for potato noodles in spicy ramen broth started on a chilly evening in Seoul, tucked into a tiny street stall. The aroma of chili oil, garlic, and simmering stock pulled me in, but it was that first chewy bite of potato noodles that truly hooked me.
At Fresh Leaf Rezepte, we bring those moments home. Inspired by global street food but crafted for your everyday kitchen, this recipe combines the chewiness of potato noodles with the rich warmth of a homemade spicy ramen broth. It’s plant-based, deeply satisfying, and just right for chilly nights or any time you crave a flavorful bowl of comfort.
Whether you’re a ramen aficionado or totally new to making noodle soup at home, this recipe delivers both ease and excitement. In this post, we’ll walk you through:
- The exact ingredients you’ll need
- Step-by-step cooking instructions
- Pro tips for the perfect texture and flavor
- Easy variations (like gluten-free and protein-packed twists)
- Storage tips for leftovers (if there are any!)
Potato Noodles in Spicy Ramen Broth
- Total Time: 30 minutes
- Yield: 2 large bowls
- Diet: Vegan
Description
There’s something deeply comforting about a steamy bowl of noodles in broth, especially when it’s loaded with spice and soul. This recipe combines the chewiness of potato noodles with the rich warmth of a homemade spicy ramen broth. It’s plant-based, deeply satisfying, and just right for chilly nights or any time you crave a flavorful bowl of comfort.
Ingredients
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (adjust to taste)
- 4 cups vegetable broth (halal)
- 1 tablespoon white miso paste
- 1 tablespoon brown sugar
- 200g sweet potato glass noodles (dangmyeon)
- 1 cup mushrooms, sliced (shiitake or button)
- 1 cup baby bok choy or spinach
- 1/2 cup corn kernels
- 1 soft-boiled egg (optional)
- Chopped scallions, sesame seeds, chili oil
Instructions
- Heat sesame oil in a large saucepan over medium heat.
- Add minced garlic and ginger. Sauté for 1 minute until fragrant.
- Stir in gochujang, soy sauce, vinegar, chili flakes, and brown sugar.
- Pour in vegetable broth and whisk to combine. Simmer on low heat for 10 minutes.
- Stir in miso paste at the end without boiling.
- Bring a separate pot of water to a boil. Add potato noodles and cook for 6–8 minutes until chewy. Drain and rinse under cold water.
- Add mushrooms and bok choy to the simmering broth. Cook for 3–5 minutes. Add corn.
- If using eggs, boil for 6 minutes, then cool in ice water and peel.
- Place cooked noodles in serving bowls. Ladle hot broth and veggies over them.
- Top with halved egg, scallions, sesame seeds, and chili oil.
Notes
To reduce heat, cut gochujang to 1 tablespoon and skip chili flakes. Always rinse noodles after boiling to keep them chewy. Use full-bodied broth and miso for depth. Store broth and noodles separately. Reheat by warming broth and dropping in noodles before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean-Inspired
Ingredients for Potato Noodles in Spicy Ramen Broth
You’ll find most ingredients at your local grocery store or Asian market. If something isn’t halal by default (like broth bases), we’ve used appropriate alternatives without compromising taste.
For the broth:
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (adjust to taste)
- 4 cups vegetable broth (halal)
- 1 tablespoon white miso paste
- 1 tablespoon brown sugar
For the noodles and toppings:
- 200g sweet potato glass noodles (dangmyeon)
- 1 cup mushrooms, sliced (shiitake or button)
- 1 cup baby bok choy or spinach
- 1/2 cup corn kernels
- 1 soft-boiled egg (optional)
- Chopped scallions, sesame seeds, chili oil
For other soul-warming bowls like this, check out our spicy ramen lasagna and gnocchi soup recipes.
Step-by-Step Instructions
Let’s walk you through how to make this potato noodles in spicy ramen broth dish at home, from base to bowl.
Step 1: Prepare the broth
- Heat sesame oil in a large saucepan over medium heat.
- Add minced garlic and ginger. Sauté for 1 minute until fragrant.
- Stir in gochujang, soy sauce, vinegar, chili flakes, and brown sugar.
- Pour in the vegetable broth and whisk to combine.
- Simmer on low heat for 10 minutes to allow the flavors to develop.
- Stir in miso paste at the end (don’t boil miso, it’ll lose its depth).
Step 2: Cook the noodles
- Bring a separate pot of water to a boil.
- Add the potato noodles and cook for 6–8 minutes until chewy but not mushy.
- Drain and rinse under cold water to stop the cooking. Set aside.
Step 3: Finish the toppings
- Add mushrooms and bok choy to the simmering broth. Cook for 3–5 minutes.
- Add corn kernels for sweetness and texture.
- If using eggs, boil for 6 minutes, then cool in ice water before peeling.
Step 4: Assemble the bowl
- Place cooked potato noodles in a serving bowl.
- Ladle the hot spicy broth and veggies over the noodles.
- Top with a halved soft-boiled egg, scallions, sesame seeds, and a drizzle of chili oil.
This recipe pairs well with our cloud bread breakfast sandwich if you’re looking for something extra fluffy and satisfying.
Tips for Success
To make the potato noodles in spicy ramen broth perfectly every time, here are a few expert tips from Sam’s kitchen:
Balance the spice
If you’re sensitive to heat, reduce the gochujang to 1 tablespoon and skip the chili flakes. You’ll still get plenty of flavor without overwhelming spice.
Watch your noodles
Potato noodles go from perfectly chewy to sticky in seconds. Rinse them under cold water immediately after boiling, and toss with a drop of oil if you’re prepping ahead.
Use broth with body
A rich broth is what makes ramen shine. Opt for a full-bodied vegetable broth or mushroom broth, and don’t skip the miso, it brings umami depth that ties it all together.
Possible Variations
Whether you’re working with dietary restrictions or just in the mood to try something new, here are a few great ways to adapt your potato noodles in spicy ramen broth.
Gluten-Free Option
- Make sure your soy sauce is gluten-free (like tamari).
- Potato noodles are naturally gluten-free, making this an easy adaptation.
For more gluten-free comfort meals, try our gluten-free chicken nuggets and gluten-free sourdough bread.
Protein Boost
Want a more filling meal? Add any of the following:
- Sliced grilled chicken breast
- Crispy tofu cubes
- A soft-boiled egg or two
- Tempeh strips sautéed in soy and sesame
Add More Veggies
Bulk it up with:
- Shredded carrots
- Sliced bell peppers
- Bean sprouts
- Napa cabbage
For veggie-lovers, the vegetarian feta potato salad is another one to bookmark.
Storage and Reheating Tips
While this dish is best fresh, you can store components separately for easy meals during the week.
- Broth: Store in an airtight container for up to 4 days in the fridge.
- Noodles: Keep separate from the broth or they’ll absorb too much liquid. Rinse before reheating.
- Veggies & toppings: Store in small containers for quick assembly.
Reheating Tips:
- Warm the broth gently on the stovetop.
- Drop noodles into the hot broth to reheat just before serving.
- Add fresh toppings like scallions or sesame seeds at the end to refresh the dish.
Why This Recipe Is a Fan Favorite
What makes this potato noodles in spicy ramen broth such a reader favorite? It’s all about contrast—soft veggies, chewy noodles, and that spicy umami broth. Plus, it’s endlessly customizable, plant-forward, and fast enough for weeknights.
And if you’re craving another cozy recipe with a unique twist, check out our spicy chicken noodle soup or cheese broth with potatoes and elote, they’ve been loved by the community for similar reasons.
Frequently Asked Questions
What are potato noodles made from?
Potato noodles (dangmyeon) are made from sweet potato starch and water. They’re naturally gluten-free and have a chewy, glassy texture when cooked.
Can I make this broth ahead of time?
Yes, the broth can be made up to 4 days in advance. Just reheat and pour over fresh noodles when ready.
Are potato noodles healthy?
They’re low in fat, gluten-free, and a great alternative to wheat-based noodles. Pairing them with a veggie-rich broth makes this dish nutrient-dense and satisfying.
What can I substitute for gochujang?
You can use a mix of chili paste and a touch of brown sugar if gochujang isn’t available, but the flavor won’t be exactly the same.
Conclusion
From my kitchen to yours, I hope this recipe for potato noodles in spicy ramen broth brings warmth, joy, and a little adventure to your table. Whether you’re wrapping up a long day or hosting a casual weekend dinner, this dish is a reliable go-to when comfort meets crave-worthy flavor.