Sundubu Ramen hack that has all the comfort and deliciousness of silken tofu soup, ready in 5-minutes! Sundubu ramen is going viral on Korean social media and I have to say, it's worth the hype! Subscribe for more mouth-watering cooking videos :) bit.ly/3mVCq78
I used Shin Ramen but you can also use Neoguri or Ottogi's Yeul Ramen!
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SUNDUBU RAMEN - 1 Serving
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INGREDIENTS
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1/2 TBSP Oil
1/2 Block - Instant Ramen Noodles
1/2 Spicy Seasoning Packet (Shin Ramen, Neoguri, Yeol Ramen)
1 Dried Vegetables Packet
1.5 Cups of Water
1 Garlic Clove - roughly chopped
~10g Pork Shoulder (or protein/vegetable of your choice) - thinly sliced
1/2 Tube of Silken Tofu (~180g)
1 Egg
A small handful of chopped Green Onion for garnish *optional
1 TSP Gochugaru *optional
INSTRUCTIONS
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Heat up 1/2 TBSP oil In a small saucepan or Korean stone pot on medium-high heat.
Saute garlic for 30 seconds.
Add the pork (or whatever protein/vegetable you're using) and saute for ~30 seconds.
Add half of the spicy seasoning packet and saute for ~10 seconds.
Be careful not to let the seasoning burn.
Add 1.5 cups of water.
Cut one tube of silken tofu in half and place 1/2 of the tofu into the pot.
Break the tofu apart into large chunks.
Once the water comes to a boil, add 1/2 of the ramen noodles and the packet of dried vegetables.
Cook the noodles for 3 minutes.
Add in the cracked raw egg.
Garnish with chopped green onions and gochugaru for a redder/spicier sundubu ramen.
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Ingredients/Cookware
Korean Stone Pot
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Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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#sundubu #sunduburamen #softtofusoup
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