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Creamy Gochujang Udon Soup with Fish

This creamy gochujang udon soup with fish is the perfect winter warmer!

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If you’re craving a noodle soup with serious flavour but minimal fuss, this Creamy Gochujang Udon Soup with Fish ticks all the boxes. It’s packed with spice, depth, and a comforting creaminess that wraps each ingredient in a deliciously balanced broth. With flaky haddock, a coconutty undertone, and a bold punch from gochujang, this soup brings together Asian-inspired flavours in under half an hour.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 2 spring onions, thinly sliced (reserve some of the greens for garnish)
  • 2 large garlic cloves, minced
  • 10g fresh ginger, minced
  • 1 tbsp gochujang
  • 1 tbsp fish sauce
  • 12 tsp sugar, to taste
  • 400ml chicken stock
  • 100ml good-quality coconut milk (minimum 70% coconut extract)
  • 2 haddock loins (or any flaky white fish fillets)
  • 2 portions dried or frozen udon noodles (I prefer frozen)
  • Chilli oil and/or lime wedges, to serve (optional)

Instructions

  1. Place the spring onions, garlic, ginger, gochujang, fish sauce, sugar, chicken stock, and coconut milk in a medium saucepan.
  2. Stir to combine, then bring to a simmer over medium-high heat. Cover, reduce the heat to low/medium-low, and let it simmer for 10 minutes.
  3. Add the haddock fillets to the broth, then cover and cook on low/medium-low until the haddock is just cooked through, 3 to 5 minutes depending on thickness.
  4. Cook the udon noodles according to the package instructions, then drain and divide between bowls.
  5. Carefully remove the haddock from the broth and flake it into large chunks. Optionally, strain the broth through a sieve for a smoother texture.
  6. Pour the hot broth over the noodles and top with the flaked fish and reserved spring onion greens. Finish with chilli oil and serve with a lime wedge for extra zing (I prefer it without, but others might enjoy it).
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