Korean Ramen with Tofu
TM6

Korean Ramen with Tofu

4.7 (10 rating)

Ingredients

Mayak Eggs

  • 4 medium eggs
  • water, up to 1 l mark
  • 1 fresh red chilli, deseeded and roughly chopped
  • 4 garlic cloves
  • 20 g spring onions, sliced (2 mm)
  • 40 g onions, cut in pieces
  • 100 g soy sauce
  • 100 g mirin
    or 50 g sugar
  • 1 Tbsp sesame seeds

Ramen

  • 3 garlic cloves
  • 20 g oil
  • 200 g onions, cut in wedges
  • 1000 g water
  • 100 g carrots, sliced (5 mm)
  • 10 g seaweed sheets, cut in pieces
  • 100 g fresh shiitake mushrooms, sliced
    or fresh shimeji mushrooms, sliced
  • 100 - 120 g kimchi, to taste, cut in pieces (see tip)
  • 2 vegetable stock cubes (for 0.5 l each), crumbled
    or 2 heaped tsp vegetable stock paste, homemade
  • 30 g Korean chilli paste (gochujang)
  • 2 - 3 tsp Korean chilli flakes (gochugaru)
    or ½ - ¾ tsp dried chilli flakes
  • 30 g soy sauce
  • 1 Tbsp brown sugar
  • 2 Tbsp fish sauce (see tip) (optional)
  • 1 Tbsp oyster sauce (see tip) (optional)
  • 4 portions dried ramen noodles (approx. 80 g each)
  • water, for cooking noodles
  • 160 g silken tofu, cut in pieces
  • 2 spring onions, sliced (5 mm)
  • sesame seeds, for serving

Nutrition
per 1 portion
Calories
1357 kJ / 324 kcal
Protein
17 g
Carbohydrates
29 g
Fat
14 g
Saturated Fat
3 g
Fibre
5.8 g
Sodium
3180 mg

Like what you see? This recipe and more than 86 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes