Soondubu is a spicy Korean stew featuring silken (or soft) tofu. This noodle bowl is filled with veggies and has a kick! This recipe has gone viral in Korea because it's a quick and easy way to enjoy the flavors of Soondubu.
Mike's Mighty Good Kimchi Ramen is the perfect base for this noodle soup. This recipe is completely vegan, but any type of eater will love it!
Add in your tofu and veggies to the same pot of ramen for a one-pot, easy cleanup meal (Psst...like one-pot recipes? Here's another). Softer forms of tofu like silken or soft tofu are creamier and absorb all the wonderful flavors.
Gochujang is fermented red chili paste – it's spicy, savory, and a touch sweet. You can find this ingredient in Asian grocery stores or the international section of grocery stores.
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How to Make Soondubu Ramen
Soondubu is a spicy Korean stew featured silken (or soft) tofu. This noodle bowl is filled with veggies and has a kick!
Silken or soft tofu
1 tbsp Gochujang
3 cups of water
Wash, prep and cut all vegetables and tofu.
In a pot, add kimchi, zucchini, tofu, enoki mushrooms, ramen noodles and water.
Let it come to a boil and add MMG Kimchi soup base, seasoning oil and Gochujang.
Cook for another 3 minutes and enjoy.