Korean Ramen with Tofu
TM6

Korean Ramen with Tofu

4.6 (47 ratings)

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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