![Korean Ramen with Tofu Korean Ramen with Tofu](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/53598e94-38fb-4a94-9793-42db1c815971/Derivates/56b61ce09865cf9a0659f11d269d433d77871a30.jpg)
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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 enokitake 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
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