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Gochujang broth over some noodles and dumplings, which are topped with steamed bok choy, mushrooms, cilantro, peanuts, shredded tofu, and scallions.

Gochujang Peanut Noodle Soup

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This gochujang peanut noodle soup uses a flavorful and effortless broth that pairs perfect with your favorite slurping noodles and dumplings. The perfect quick weeknight meal.


  • 5 oz oyster mushrooms, torn into small flat pieces
  • 12 tbsp avocado oil or favorite neutral oil
  • 4 spring onions, thinly sliced with white and green portions separated
  • 1 chili pepper, thinly sliced (optional)
  • 5 cloves garlic, grated or crushed with a garlic press
  • 1/2 inch ginger, grated
  • 12 tbsp gochujang
  • 1/2 tsp ground coriander
  • 1/2 tsp Chinese Five Spice, optional
  • 1 tsp light brown sugar or coconut sugar
  • 2 tbsp natural peanut butter
  • 3 cups vegetable broth
  • 1 tbsp tamari
  • 1 cup unsweetened oat milk or coconut milk
  • 3 servings of your favorite noodles
  • Store Bought Veggie Dumplings
  • Kosher salt as needed

Topping Options

  • Steamed Bok Choy
  • Shredded Smoked Tofu
  • Cilantro
  • Crushed Roasted Peanuts


  1. Cook the noodles and dumplings according to package instructions. Note that most noodles and dumplings may take anywhere from 3-8 minutes too cook.
  2. To a large pot over medium low heat, add the mushrooms and spread them out over the bottom of the pan. Allow the mushrooms to sear for 3 minutes, then flip and sear on the opposite side for 2-3 minutes, pressing down on the mushrooms occasionally until most of the water evaporates. Drizzle with 2 teaspoons of oil and a pinch of salt and sauté the mushrooms for an additional 1-2 minutes until golden brown. Remove the mushrooms from the pan and add more oil to the pan as needed to warm through.
  3. Once the oil is hot, add the white portion of the spring onions along with the pepper and a pinch of salt then sauté for about 2 minutes or until softened. Add the garlic and ginger, then stir and cook until fragrant.
  4. Add the gochujang, coriander, Five Spice, and sugar and stir the mixture frequently in the pan for about 2 minutes to help deepen the color of the gochujang.
  5. Stir in the peanut butter then pour in the vegetable broth. Whisk everything together until you get a uniform broth with no clumps.
  6. Bring the broth to a simmer, then lower the heat to the lowest setting. Pour in the tamari and milk, stir well to combine then leave on the heat for 1-2 minutes to warm through.
  7. To serve, portion out your noodles and dumplings as desired then ladle some broth to cover. Top with extra toppings like steamed veggies, your favorite plant-based protein (I used shredded tofu), cilantro, scallions and crushed peanuts.


Use fewer pots and pans. There are a number of ways to do this. If sauteing vegetables or dumplings, do it in the same pan that you plan to make your broth in. If steaming veggies, steam them using the same pan you cook your noodles in. Don’t want to use a pot for the noodles? Use rice vermicelli noodles that can be cooked in a bowl with boiling water until softened. You can also use some microwave veggies and proteins too like corn and edamame. Do what works for you.

Change up the toppings. Don’t feel like you need to use every topping I used here. Lots of different option ideas can be found within this blog post.

Adjust the spice. Gochujang may be spicy for some. If that is the case, try this with less gochujang or swap with some miso paste. If using miso, add it to a bowl with a portion of broth and whisk until smooth. Add this mixture back to the pot at the end before serving to retain it’s probiotic benefits.