Description
A bold and comforting Gochujang Lasagna Soup with tender lasagna noodles, savory ground beef, rich tomato broth, melted mozzarella, and a creamy scallion ricotta topping that melts beautifully into every spoonful.
Ingredients
Scale
- 8 lasagna noodles (about 200 g), broken into pieces
- 1 pound (450 g) ground beef
- 2 tablespoons (30 g) tomato paste
- 2 tablespoons (30 g) gochujang
- 4 cups (960 ml) chicken broth
- 1 cup (250 g) ricotta cheese
- 1 cup (115 g) shredded mozzarella cheese
- 3 scallions, finely sliced
- 3 garlic cloves, minced
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart with a spoon.
- Stir in tomato paste and gochujang. Cook for 2 to 3 minutes to deepen the flavor.
- Pour in the chicken broth. Add dried oregano, salt, and black pepper. Bring to a gentle simmer.
- Add broken lasagna noodles and simmer for 15 to 18 minutes, stirring occasionally, until noodles are tender.
- Stir in shredded mozzarella cheese until melted and fully incorporated.
- In a separate bowl, mix ricotta cheese with sliced scallions and a pinch of black pepper.
- Ladle soup into bowls and top each serving with a generous spoonful of scallion ricotta before serving.
Notes
- Cook tomato paste and gochujang briefly to enhance depth of flavor.
- Stir noodles frequently to prevent sticking.
- If soup thickens too much, add a splash of water or broth when reheating.
- Adjust gochujang to control spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg