Combination of two my favorites comfort foods: soft tofu stew and ramen. This trend has been popular in Korea and I can see why as it’s so much easier to make than traditional soft tofu stew.
Soft tofu stew (sundubu jjigae) is a popular Korean stew made with soft tofu, vegetables or meat, and seasoned broth. For this dish, the seasoning packet from the ramen is added so it’s simple and requires less ingredients.
The tube shaped tofu can be found in any asian markets but if you can’t find this type of tofu, use silken soft tofu sold in a tub. The best way to open the package is to slice the tube in half with a knife.
Use your favorite spicy ramen brand. I added Shin black, which includes an extra broth packet, as that’s what I had available. And since it wasn’t as spicy, I added gochugaru.
In Korea, Ottogi’s Yeol Ramen is used for this dish as the spicy seasoning packet resembles the spiciness in tofu stew. I’ll have to try it next time with this ramen brand.
To make this easy dish:
- Heat garlic, seasoning packet and optional gochugaru in oil.
- Add water and bring to boil.
- Add tofu and break into chunks. Add ramen and vegetable packet and boil for about 3 minutes.
- Optional: Crack an egg on top and add green onions.
- Stir the egg before eating and enjoy!
Heat oil in a pot. Add the garlic, seasoning packet and optional gochugaru and heat for about 10 seconds. Add water before it starts to burn and bring to boil. Add the tofu and break into chunks. Add the noodle and dried vegetable packet and boil for 3 minutes or until the noodles are cooked. Crack an egg on top and add optional green onions. If you prefer it spicier, add more gochugaru on top. Stir the egg before eating and enjoy! I use half of the ramen and tofu package and make this dish again with the other half during the week. But feel free to add the entire package!
Ingredients
Instructions
Notes