This soup is designed to come together in about 15 minutes (or less!) and is packed with flavor from the Momofuku Noodle sauce packets. We recommend using either the Sweet and Spicy Chili or Tingly Chili Noodles—the coconut milk tones down the spice—but you can sub in any flavor you like.
Ingredients You'll Need
- 4 cups vegetable broth
- 1 can coconut milk
- ¼ cup creamy peanut butter
- 2 tablespoons Momofuku Chili Crunch or agave
- 2 tablespoons fresh lime juice (1–2 limes)
- 2 tablespoons soy sauce
- 2 packs Momofuku Noodles (recommended: Sweet and Spicy or Tingly Chili)
- To garnish:
- 1 cup baby spinach
- Cilantro (optional)
- Scallions, sliced
- Momofuku Chili Crunch (optional)
Instructions:
- Warm all the ingredients but the noodles in a large saucepan over medium heat.
- Stir in the sauce packets from the Momofuku Noodles, and bring the entire mixture to a simmer, stirring until everything is dissolved and the mixture is smooth.
- Taste your broth, and adjust the seasoning with more soy sauce or Momofuku Chili Crunch.
- When you are ready to serve, increase the heat and bring the mixture to a boil.
- Add the noodles and cook for 2 minutes. Remove from heat and ladle into bowls.
- Top with baby spinach, allowing it to wilt into the hot broth, plus cilantro and sliced scallions. Drizzle with Momofuku Chili Crunch, if desired.
Source: Momofuku
