Gochujang Peanut Noodle Soup
This creamy and spicy gochujang peanut noodle soup comes together quickly with savory aromatics and bold flavors, made easily in the pressure cooker for a weeknight warming dinner.
Equipment
- 1 Pressure cooker for soup preparation
- 1 Small pot for boiling noodles
Ingredients
Main Ingredients
- 5 oz oyster mushrooms torn into small flat pieces
- 1–2 tablespoon avocado oil or your favorite neutral oil
- 4 spring onions thinly sliced, with white and greens separated
- 1 chili pepper thinly sliced (optional)
- 5 cloves garlic grated or crushed
- 0.5 inch fresh ginger grated
- 1–2 tablespoon gochujang paste more if you like it spicy
- 0.5 teaspoon ground coriander
- 0.5 teaspoon Chinese Five Spice optional but tasty
- 1 teaspoon light brown sugar or coconut sugar
- 2 tablespoon natural peanut butter
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 cup unsweetened oat milk or coconut milk
- noodles your favorite type
- veggie dumplings store-bought, optional
- steamed bok choy optional
- smoked tofu shredded, optional
- cilantro for garnish
- crushed roasted peanuts for garnish
Instructions
Instructions
- Heat avocado oil in your pressure cooker pot over medium heat. Toss in white parts of spring onions, chili if you’re feeling spicy, garlic, and ginger. Sauté for 2–3 mins until fragrant.
- Add gochujang, coriander, Chinese Five Spice, and brown sugar. Stir well and cook another minute to toast the spices.
- Add oyster mushrooms and cook for 5–7 minutes until they brown and release juices.
- Pour in vegetable broth. Stir, seal the lid, and cook under high pressure for 5 minutes.
- Use a quick release method. Carefully release pressure and open the lid.
- While soup is cooking, boil your noodles separately as per package instructions. Drain and set aside.
- Add cooked noodles and green parts of spring onions into the soup. Stir and heat through for a couple minutes before serving.
Notes
Keep noodles stored separately if making ahead so they don't get soggy. Reheat soup with a splash of broth or water to bring back creamy consistency.