
Devices & Accessories
Korean Ramen with Tofu
Prep. 10 min
Total 50 min
4 portions
Ingredients
Mayak Eggs
-
medium eggs4
-
water up to 1 l mark
-
fresh red chilli deseeded and roughly chopped1
-
garlic cloves4
-
spring onions sliced (2 mm)20 g
-
onions cut in pieces40 g
-
soy sauce100 g
-
mirin100 g
-
sesame seeds1 Tbsp
Ramen
-
garlic cloves3
-
oil20 g
-
onions cut in wedges200 g
-
water1000 g
-
carrots sliced (5 mm)100 g
-
seaweed sheets cut in pieces10 g
-
fresh shiitake mushrooms sliced100 g
-
kimchi to taste, cut in pieces (see tip)100 - 120 g
-
vegetable stock cubes (for 0.5 l each) crumbled2
-
Korean chilli paste (gochujang)30 g
-
Korean chilli flakes (gochugaru)2 - 3 tsp
-
soy sauce30 g
-
brown sugar1 Tbsp
-
fish sauce (optional) (see tip)2 Tbsp
-
oyster sauce (optional) (see tip)1 Tbsp
-
dried ramen noodles (approx. 80 g each)4 portions
-
water for cooking noodles
-
silken tofu cut in pieces160 g
-
spring onions sliced (5 mm)2
-
sesame seeds for serving
Nutrition per 1 portion
Calories
324 kcal /
1357 kJ
Protein
17 g
Fat
14 g
Carbohydrates
29 g
Fibre
5.8 g
Saturated Fat
3 g
Sodium
3180 mg
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