Sundubu Ramen – Carmy – Straightforward Wholesome-ish Recipes
Step up your on the spot noodles sport with this easy Sundubu Ramen recipe. Crammed with additional flavour, kimchi, smooth tofu, and an egg, this comforting recipe is certain to fill you up with only some easy elements! Executed in quarter-hour or much less!
Lately, I noticed a TikTok the place a dietician stated, “consider consuming more healthy as including extra to your food plan as an alternative of taking stuff away,” and I’ve determined to reside by that motto! This easy recipe provides additional healthful and nutritious elements to on the spot ramyun (aka ramen), which is, whereas comforting and simple, not tremendous wholesome.
This recipe combines two family favourites: sundubu jjigae (tofu stew) and on the spot noodles. It comes collectively in a fraction of the time and can depart you feeling full and glad.
Elements You’ll Want
- sesame oil — I take advantage of pure sesame oil as I’m sautéing the kimchi in it. For additional sesame flavour, be at liberty to complete the dish off with a splash of toasted sesame oil.
- kimchi — add as a lot or as little kimchi as you want. I attempt to add extra because it’s good for you.
- garlic — I extremely advocate utilizing minced garlic (not store-bought) for this. I often have frozen garlic available for ease. All you must do is mince a bunch of garlic directly with a meals processor and also you’ll have garlic able to go!
- water — for the soup base. No want to make use of a broth as a result of the seasoning packets will add flavour.
- on the spot noodles and it’s seasoning packets — I take advantage of Samyang Ramen however Shin Ramyun is one other favorite, particularly Shin Ramyun Black.
- gochugaru — I add some gochugaru (Korean crimson chili pepper powder) for some additional warmth. You may omit it should you’re not a fan of spice.
- additional smooth tofu/silken tofu — also called sundubu (additionally spelled soondubu), this tofu is additional silky and has a velvety texture because the tofu has not been pressed.
- egg — only one egg is sufficient for me. I really like including a uncooked egg straight into the new soup because it’ll cook dinner it. It’s also possible to combine it tremendous rapidly into the soup to provide the soup a creamier texture.
- inexperienced onions — the extra inexperienced onions, the higher!
How one can Make Sundubu Ramen
- In a small pot, warmth the sesame oil over medium-heat. As soon as sizzling, add the kimchi and sauté till softened, about 2 to three minutes. Then, add the garlic and sauté for one more minute.
- Add a cup and a half of water to the pot, the seasoning packets, and gochugaru to the pot. Let the liquid come as much as a simmer earlier than including the moment noodles.
- Simmer for a minute earlier than including the smooth tofu. You may add the tofu as is to the soup, combine it into the soup, or slice the tofu and place it on high.
- Simmer for one more minute earlier than including the egg. Simmer for one more two minutes earlier than add the inexperienced onions and eradicating the pot off the warmth.
Recipe Ideas and Notes
- Be happy so as to add extra greens to this reminiscent of enoki mushrooms, carrots, child bok choy, and so on. Cooked shredded hen makes for an excellent addition as nicely. H often simply throws no matter leftovers now we have within the fridge to make his noodles additional filling.
- Drizzle some extra sesame oil on high earlier than having fun with for extra sesame flavouring.
- Since this recipe solely makes use of half a tube of soppy tofu, you’ll be able to retailer the leftover within the fridge in an hermetic container. I often use the opposite half for H’s share or use it in a tofu smoothie.
- I high my dish with a pinch extra of gochugaru however you don’t need to.
- I don’t advocate making this forward of time. This soondubu ramen is finest loved instantly because the noodles will take in all of the liquid and get soggy.
- I take advantage of an aluminum pot made just about particularly for ramen as the fabric permits the liquid to return as much as a boil sooner.
Sundubu Ramen
Step up your on the spot noodles sport with this easy Sundubu Ramen recipe. Crammed with additional flavour, kimchi, smooth tofu, and an egg, this comforting recipe is certain to fill you up with only some easy elements! Executed in quarter-hour or much less!
Servings: 1 serving
Elements
- 1 tbsp sesame oil
- ½ cup kimchi, or extra
- 1 tbsp minced garlic
- 1½ cup water
- 1 packet on the spot noodles, together with the seasoning packets
- ½ tbsp gochugaru
- 5 oz additional smooth tofu, roughly half a tube of tofu
- 1 egg
- 3 stalks inexperienced onions, sliced
Directions
-
In a small pot, warmth the sesame oil over medium-heat. As soon as sizzling, add the kimchi and sauté till softened, about 2 to three minutes. Then, add the garlic and sauté for one more minute.
-
Add a cup and a half of water to the pot, the seasoning packets, and gochugaru to the pot. Let the liquid come as much as a simmer earlier than including the moment noodles.
-
Simmer for a minute earlier than including the smooth tofu. You may add the tofu as is to the soup, combine it into the soup, or slice the tofu and place it on high.
-
Simmer for one more minute earlier than including the egg. Simmer for one more two minutes earlier than add the inexperienced onions and eradicating the pot off the warmth.
Diet Per Serving
Energy: 670kcal | Carbohydrates: 66g | Protein: 23g | Fats: 36g | Saturated Fats: 10g | Polyunsaturated Fats: 10g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 164mg | Sodium: 1891mg | Potassium: 677mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1793IU | Vitamin C: 10mg | Calcium: 157mg | Iron: 7mg
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