Spicy Sunflower Seed Butter Noodle Soup

Recipe: Spicy Sunflower Seed Butter Noodle Soup

(A nut-free take on classic peanut noodle soup)

Creamy, spicy, and deeply comforting — this bowl brings together the warmth of gochujang, the crunch of sunflower seeds, and the smooth richness of Sun & Seed Toasted Sunflower Seed Butter. Perfect for cozy evenings or an easy midweek meal that feels special.

🥢 Ingredients (serves 2–3)

• 2 tbsp Sun & Seed Toasted Sunflower Seed Butter
• 1 tbsp gochujang (adjust to spice preference)
• 1 tbsp tamari or soy sauce
• 1 tsp toasted sesame oil (optional, for aroma)
• 2 cups vegetable broth
• 150g rice noodles (or ramen noodles)
• 200g firm tofu, cubed and pan-seared
• 2 heads baby bok choy, halved
• 2 spring onions, finely sliced
• 1 tbsp sunflower seeds, toasted for garnish
• Juice of ½ lime
• Fresh coriander or chili flakes (optional, to serve)

👩🍳 Method

1. Make the broth:
   In a small bowl, whisk together sunflower seed butter, gochujang, tamari, sesame oil, and a few tablespoons of warm broth until smooth.
2. Build the soup:
   Heat the rest of the vegetable broth in a medium pot. Add the sunflower–gochujang mixture and whisk until fully combined. Bring to a gentle simmer.
3. Cook the noodles & greens:
   Add noodles and bok choy directly into the pot. Simmer until noodles are tender and the bok choy is bright green (3–5 minutes).
4. Add tofu:
   Stir in the crispy tofu cubes and heat through for another minute.
5. Serve:
   Divide into bowls. Top with sliced spring onions, toasted sunflower seeds, and a squeeze of lime. Add coriander or chili flakes if you like it spicy

To serve:
A bowl of warmth, depth, and nut-free creaminess — silky noodles, tender tofu, and the subtle toastiness of sunflower seed butter that makes every sip a little richer.