Lemony Ginger Soupy Noodles

In the past one year, I seem to have developed a rare fondness for South Korean dramas/films. It all started after a friend gave me this long list of K-dramas to watch. Just randomly, I picked out Boys over Flowers not knowing how famous this show already was. Since then, even after I finished with my friend’s list, I continued to create my own list of favorites. I recently watched Let’s Eat. It is highly recommended for a food lover. The food scenes on the show will urge you to rush to your kitchen and get something to eat for yourself. :p (Not joking)! Now, I am also keen on knowing more about Korean Cuisine. This dish is inspired from all the different kinds of food stuffs that I have seen on South Korean Films/Dramas. 😉

Noodles are my ultimate weakness. I am ever ready to make room for noodles in my tummy. I have made this recipe once before but hadn’t clicked any pictures so, I could not post it. I was too hungry and a tad lazy. 😉 Most of the time, my laziness tends to get in the way! Anyhow, it was really delicious and wanted to share it on my blog. Therefore, I decided to make it again. 🙂


This is what you will need:-

Ingredients (Serves 3 super hungry people :p )

3 packets Instant Noodles

1 bowl button mushrooms

1 tbsp chopped ginger

4-5 cloves garlic

1 red onion cut in julienne

1 finely chopped green chili

1 lemon

100 gm cottage cheese/paneer cut in thin cubes (Can use Tofu if available)

Soy Sauce

Chili Sauce

1 tsp Sugar

1 tsp oil

Salt to taste

A few sprigs of coriander



  • In a non-stick pan, brown cottage cheese on both sides on a medium flame. Season with salt. Add a dash of soy sauce and coat evenly. Keep aside.



  • In the same pan, heat oil. Sauté green chili and garlic. Add ginger and sauté until it releases its aroma.


  • Add onions and sauté until translucent. Add a pinch of salt to quicken the process.


  • Next, add mushrooms, 1 tbsp soy sauce (add more if you like-keep a check on the salt), sugar and chili sauce (according to your taste). Cook until mushrooms begin to lose their moisture. Pour ½ litre water. Bring to a boil, add cottage cheese; cover the pan and let it simmer for 5 minutes. Add coriander.



  • Meanwhile, add lemon juice, 1-2 tsp soya sauce, and a dash of salt to around 3 cups of boiling water for the noodles. They will soak in the entire flavor preventing them from being bland.


Now, either you can add the broth to the noodles in your bowl, or you can combine the noodles with the broth beforehand and serve. I preferred the latter.


Happy Slurping! 🙂


Chili Garlic Vegetable Noodle Soup

A bowl of piping hot soup on a chilly winter evening!! Sounds comforting right? 😉


With that thought in mind, I came up with my own version of this mouth-watering and flavorsome soup. Lately, I have been really obsessed with noodles. I want to eat them so often that I have lost count of how many times I have had them in the past one month. Yet again, I feel the urge to add them in soup as well. So let us head to the kitchen. Once you have all your vegetables washed, cleaned, and chopped, you will have your soup ready in a jiffy!!! This is what you will need.

(Serves 4   Preparation Time: 20 minutes   Cooking Time: 25-30 minutes


2 tbsp finely chopped scallions

1 finely chopped red onion

2 cloves finely chopped garlic

1 ½ tsp finely chopped ginger

2 tbsp chili garlic paste (to know how to prepare click here)

3 cups finely sliced mushrooms

2 medium sized carrots cut in julienne

2 cups shredded cabbage

1 cup spinach

½ cup cottage cheese cut in small cubes

250 gm noodles

1 ½ tbsp olive oil

Freshly ground black Pepper

Lemon juice

Salt to taste



Step 1 – For the broth, in a pot add four cups of water along with mushrooms and 1 tsp salt. Keep aside.


Step 2 – Boil water with 1tsp salt. Cook noodles al dente. To know they are done, squish a strand of noodle between your thumb and finger.

Step 3 – Meanwhile, heat oil in a pot. Add in your chopped ginger, garlic, red onions, scallions (save some green part for garnish) and salt to taste. Sauté until onions become transparent.


Step 5 – Add carrots, cabbage, spinach and cottage cheese and stir.

Step 6 – Add in the broth along with mushrooms and bring it to a boil.

Step 7 – Cover the lid and leave it to simmer for 10 minutes.

Step 8 – Drain the noodles and drizzle some oil to avoid them from sticking. Mix in the chili garlic paste with and keep aside.

DSCN2368Pics (2)

Step 9 – Pour the soup on your noodles. Garnish with the green part of the scallions we had kept aside, freshly ground black pepper

Step 10 – Take your bowl. Get into your blanket and slurpp away to glory. 😀