Elevate your instant ramyun noodles with sundubu (extra soft tofu)! It gives a bit of sundubu stew taste, while making it a healthier dish.
Prep Time5 minutesmins
Cook Time8 minutesmins
Course: Main, noodle soup
Cuisine: Korean
Keyword: ramen, ramyun, soondubu, spicy, sundubu
Servings: 1
Author: Hyosun
Ingredients
1/2package sundubu, 순두부
1/2package spicy ramyun, 라면or your favorite
1tablespoonchopped scallion
1/2teaspoonminced garlic
1/2tablespoonsesame oil
1/4teaspoongochugaru, 고추가루 - optional
1egg
pinchpepper
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.