Sundubu Ramen. Chewy ramen noodles and silky-soft tofu swimming in a spicy, savoury broth. This viral sundubu jjigae ramen is being made all over South Korea! Super easy to make in 5 minutes with minimal ingredients in one-pot!
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What is Sundubu Ramen?
"Sundubu ramen" means "extra soft tofu ramen" in Korean. Sundubu Ramen is an innovative Korean dish derived from combining instant ramen noodles Sundubu Jjigae, which is a Spicy Soft Tofu Stew.
This noodle dish was created by Korean college students who simply added soon tofu or silken tofu to their spicy ramen along with an egg. In Korean cuisine, instant ramen or ramyeon is commonly eaten as a meal because it's quick, affordable and satisfying.
It's a no-brainer that college students would resort to it for a meal when studying takes up most of their time. Soon enough, this viral trend made its way across the nation and to other countries across the sea.
When I first found out about this viral trend in 2022 on YouTube, I knew I had to make my own version of it because it's such a simple yet hearty idea! The soft tofu adds a silky taste to the broth and the cracked egg on top reminds me of Sundubu Jjigae.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Instant Ramen with Soup Base: spicy soup ramen is recommended to stay true to the soondubu jjigae flavors (I like using the brands "Jin Ramen" or "Shin Ramen"). If you can't tolerate spice, use any non spicy soup ramen.
- Silken Tofu / Soft Tofu: aka "soon tofu" in Korean and you can find this sold at many Asian and Western grocery stores in plastic tube or square packaging.
- Green Onion
- Gochugaru: aka Korean red pepper powder. It's a spicy red chili powder or flake that is seedless. Commonly used in Korean cooking.
- Red chili pepper: feel free to omit if you prefer this less spicy.
- Garlic
- Egg
- Sesame oil: for that nutty flavor but if you're allergic, omit it.
- Cold water
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Don't overcook the ramen. Instant ramen only takes 2 minutes at most to cook because don't forget the thin noodles will be sitting in your hot soup broth making the noodles expand further.
- Add the soft tofu at the end of the cooking process to prevent it from overcooking so it remains silky smooth.
Instructions
Below are step-by-step instructions on how to make sundubu ramen:
- In a small pot, over medium-high heat add instructed amount of water according to instant ramen package (about 2 ¼ cups or 550 ml) . Then add in seasoning packets and dried vegetable flakes (if available).
- Next add in sliced green onions, minced garlic, gochugaru, and sesame oil. Stir and bring this broth to a boil.
- Once broth boils, add in instant noodles and boil for 2 minutes. On the 2nd minute, add soft tofu. Break tofu apart into large chunks.
- Crack an egg on top and boil for another minute.
- Garnish with red chili peppers. Remove off heat and enjoy!
Storage
- This dish is best enjoyed immediately as the ramen noodles will become soggy overtime.
- However leftovers can be stored an airtight container for up to 3 days in the fridge. I recommend storing the noodles separately from the broth. To reheat, microwave or reboil on the stove top.
- Freezer-friendly? I don't recommend freezing sundubu ramen as the noodles will become very soggy.
Pairing Suggestions
Sundubu ramen serves well with Korean side dishes like:
FAQ
Sundubu ramen is best enjoyed immediately but you can make this up to 3 days in advance by making the broth and noodles and separately storing them into airtight containers in the fridge. To reheat, microwave or reboil everything together until hot.
I’m using my all-time favourite spicy brand of instant ramen called Jin Ramen. You can find at most Korean grocers and at certain Asian grocers. But feel free to use any spicy soup ramen you enjoy like Shin Ramen.
Cooked can be added to this dish and some suggestions can include Asian leafy greens like bok choy, yu choy sum or baby gai-lan, bean sprouts, button mushrooms, sliced carrots or zucchini.
📖 Recipe
Easy 5-min Sundubu Ramen (Viral Ramen with Tofu)
Ingredients
- 1 serving instant ramen noodles with spicy soup base ideally
- 1 packet instant ramen soup seasoning that came with instant ramen
- 1 packet instant ramen dried vegetable flakes if available
- water cold (follow the amount instructed on instant ramen package)
- 5.29 oz soft tofu
- ½ green onion finely sliced
- 1 teaspoon gochugaru
- ½ teaspoon garlic minced
- ½ teaspoon sesame oil
- 1 large egg
- ½ red chili pepper sliced (optional)
Instructions
- In a small pot, over medium-high heat add instructed amount of water according to instant ramen package (about 2 ¼ cups or 550 ml) . Then add in seasoning packets and dried vegetable flakes (if available).
- Next add in sliced green onions, minced garlic, gochugaru, and sesame oil. Stir and bring this broth to a boil.
- Once broth boils, add in instant noodles and boil for 2 minutes. On the 2nd minute, add soft tofu. Break tofu apart into large chunks.
- Crack an egg on top and boil for another minute.
- Garnish with red chili peppers. Remove off heat and enjoy!
Kathy
Yum! Quick, EZ, tasty
Christie Lai
Amazing! Thanks so much for the positive review! Glad it was tasty and easy 🙂
Heidi | The Frugal Girls
I am loving all of the rich and savory flavors in this dish... talk about going on a fun flavor safari for dinner!
Millie
This was very easy to make and it was delicious. I used silken tofu and it worked well too.