Quick Kimchi & Tofu Ramen
Servings: 2 servings
Calories: 455kcal
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
Soy Marinated Eggs
- 6 large eggs
- 1 cup low sodium beef broth
- 3 tbsp low sodium soy sauce
- 3 tbsp mirin
Instructions
Make the soy marinated eggs.
- 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.
- 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.
Prep the ramen.
- Heat sesame oil over medium-high heat in a small pot. Once hot, add kimchi and gochugaru, sautéing for 1-2 minutes until fragrant.
- 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.
- 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.
Serve and enjoy!
- Remove the pot from heat and divide ramen into 2 serving bowls. Top with green onions and a halved soy marinated egg.
Notes
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Nutrition
Calories: 455kcal | Carbohydrates: 48g | Protein: 20g | Fat: 20g | Cholesterol: 186mg | Sodium: 1489mg | Potassium: 126mg | Fiber: 2g | Sugar: 3g