Sundubu Ramyun
Elevate your instant ramyun noodles with sundubu (extra soft tofu)! It gives a bit of sundubu stew taste, while making it a healthier dish.
Servings: 1
Ingredients
- 1/2 package sundubu, 순두부
- 1/2 package spicy ramyun, 라면 or your favorite
- 1 tablespoon chopped scallion
- 1/2 teaspoon minced garlic
- 1/2 tablespoon sesame oil
- 1/4 teaspoon gochugaru, 고추가루 - optional
- 1 egg
- pinch pepper
Instructions
- Add the sesame oil, garlic and 1/2 of the ramyun seasoning mix and optional gochugaru to a small pot and mix well over medium heat for a few seconds.
- Add 1 cup of water. Turn the heat up to medium high. When water boils, add the sundubu in big chunks, and bring it to a boil.
- Drop the noodles in, and then add 1/2 packet of the vegetable flakes. Continue to boil until the noodles are almost cooked, about 3 minutes. The noodles should be al dente at this point.
- Crack an egg straight over the noodles. You can break the egg yolk and stir into the soup if you want. Turn the heat off, and drop the scallion in, and sprinkle with pepper to taste.
