Step up your instant noodles game with this simple Sundubu Ramen recipe. Filled with extra flavour, kimchi, soft tofu, and an egg, this comforting recipe is sure to fill you up with only a few simple ingredients! Done in 15 minutes or less!
Recently, I saw a TikTok where a dietitian said, “think of eating healthier as adding more to your diet instead of taking stuff away,” and I’ve decided to live by that motto! This simple recipe adds extra wholesome and nutritious ingredients to instant ramyun (aka ramen), which is, while comforting and easy, not super healthy.
This recipe combines two household favourites: sundubu jjigae (tofu stew) and instant noodles. It comes together in a fraction of the time and will leave you feeling full and satisfied.
Ingredients You’ll Need
- sesame oil — I use pure sesame oil as I’m sautéing the kimchi in it. For extra sesame flavour, feel free to finish the dish off with a splash of toasted sesame oil.
- kimchi — add as much or as little kimchi as you like. I try to add more since it’s good for you.
- garlic — I highly recommend using minced garlic (not store-bought) for this. I usually have frozen garlic on hand for ease. All you have to do is mince a bunch of garlic at once with a food processor and you’ll have garlic ready to go!
- water — for the soup base. No need to use a broth because the seasoning packets will add flavour.
- instant noodles and it’s seasoning packets — I use Samyang Ramen but Shin Ramyun is another favourite, especially Shin Ramyun Black.
- gochugaru — I add some gochugaru (Korean red chili pepper powder) for some extra heat. You can omit it if you’re not a fan of spice.
- extra soft tofu/silken tofu — also known as sundubu (also spelled soondubu), this tofu is extra silky and has a velvety texture as the tofu has not been pressed.
- egg — just one egg is enough for me. I love adding a raw egg directly into the hot soup as it’ll cook it. You can also mix it super quickly into the soup to give the soup a creamier texture.
- green onions — the more green onions, the better!
How to Make Sundubu Ramen
- In a small pot, heat the sesame oil over medium-heat. Once hot, add the kimchi and sauté until softened, about 2 to 3 minutes. Then, add the garlic and sauté for another minute.
- Add a cup and a half of water to the pot, the seasoning packets, and gochugaru to the pot. Let the liquid come up to a simmer before adding the instant noodles.
- Simmer for a minute before adding the soft tofu. You can add the tofu as is to the soup, mix it into the soup, or slice the tofu and place it on top.
- Simmer for another minute before adding the egg. Simmer for another two minutes before add the green onions and removing the pot off the heat.
Recipe Tips and Notes
- Feel free to add more vegetables to this such as enoki mushrooms, carrots, baby bok choy, etc. Cooked shredded chicken makes for a great addition as well. H usually just throws whatever leftovers we have in the fridge to make his noodles extra filling.
- Drizzle some more sesame oil on top before enjoying for more sesame flavouring.
- Since this recipe only uses half a tube of soft tofu, you can store the leftover in the fridge in an airtight container. I usually use the other half for H’s share or use it in a tofu smoothie.
- I top my dish with a pinch more of gochugaru but you don’t have to.
- I do not recommend making this ahead of time. This soondubu ramen is best enjoyed immediately as the noodles will soak up all the liquid and get soggy.
- I use an aluminum pot made pretty much specifically for ramen as the material allows the liquid to come up to a boil faster.
- Got extra soft tofu? Use it in my silken tofu recipe or tofu smoothie!
Sundubu Ramen
Step up your instant noodles game with this simple Sundubu Ramen recipe. Filled with extra flavour, kimchi, soft tofu, and an egg, this comforting recipe is sure to fill you up with only a few simple ingredients! Done in 15 minutes or less!
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Servings: 1 serving
Ingredients
- 1 tbsp sesame oil
- ½ cup kimchi, or more
- 1 tbsp minced garlic
- 1½ cup water
- 1 packet instant noodles, including the seasoning packets
- ½ tbsp gochugaru
- 5 oz extra soft tofu, approximately half a tube of tofu
- 1 egg
- 3 stalks green onions, sliced
Instructions
- In a small pot, heat the sesame oil over medium-heat. Once hot, add the kimchi and sauté until softened, about 2 to 3 minutes. Then, add the garlic and sauté for another minute.
- Add a cup and a half of water to the pot, the seasoning packets, and gochugaru to the pot. Let the liquid come up to a simmer before adding the instant noodles.
- Simmer for a minute before adding the soft tofu. You can add the tofu as is to the soup, mix it into the soup, or slice the tofu and place it on top.
- Simmer for another minute before adding the egg. Simmer for another two minutes before add the green onions and removing the pot off the heat.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 670kcal | Carbohydrates: 66g | Protein: 23g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1891mg | Potassium: 677mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1793IU | Vitamin C: 10mg | Calcium: 157mg | Iron: 7mg
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