Quick Kimchi & Tofu Ramen

Add kimchi and tofu to a packet of ramen for a huge flavor and protein boost!

recipe
About Recipe
Quick Kimchi & Tofu Ramen

Add kimchi and tofu to a packet of ramen for a huge flavor and protein boost!

Ingredients :
  • 1 package Neoguri Spicy Seafood Flavor Udon Style Ramen Noodles, (112 grams)
  • 3 1/2 cups water, (32 fl oz)
  • 12 oz silken tofu (or extra soft)
  • 1/2 cup kimchi, chopped into bite size pieces
  • 2 tsp gochugaru (Korean red pepper flakes)
  • 2 soy marinated eggs, (recipe below)
  • 1/4 cup soy egg marinade, (recipe below)
  • 1 tsp sesame oil
  • green onions
  • 6 large eggs
  • 1 cup low sodium beef broth
  • 3 tbsp low sodium soy sauce
  • 3 tbsp mirin
Directions :

  1. Make soft boiled eggs by adding 6 large eggs to an Instant Pot trivet with at least 1 cup of water in the bottom of the Instant Pot bowl. Cook on low pressure for 3 minutes, followed by quick release, then immediately move eggs to an ice bath and peel while still warm to the touch.

  2. Add soy marinade ingredients to a sealable container, then add peeled, soft boiled eggs to the marinade. Ensure the container is small enough that the eggs are covered with the marinade. Refrigerate overnight.

  3. Prep the ramen.

  4. Heat sesame oil over medium-high heat in a small pot. Once hot, add kimchi and gochugaru, sautéing for 1-2 minutes until fragrant.

  5. Add water, ramen seasoning packet, and soy egg marinade to the pot. Bring to a boil for 3-4 minutes, then skim any "scum" off the top.

  6. Add soft tofu to the pot in chunks and continue boiling for 2-3 minutes. Add the ramen noodles and following the package instructions, cook until al dente. For dry noodles, this should take about 4-5 minutes.

  7. Serve and enjoy!

  8. Remove the pot from heat and divide ramen into 2 serving bowls. Top with green onions and a halved soy marinated egg.

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