Craving something spicy? This noodle soup featuring Korean soft tofu and udon noodles is your perfect quick fix. Ready in just 15 minutes!
The first time I came across this intriguing dish was when watching the Korean show “Sixth Sense“, where the cast members eat Soondubu Udon. They made it look so delicious, that I knew I had to recreate it at home.
What is Soondubu?
Soondubu (순두부) is the Korean word for “soft tofu.” It tastes similar to its firm counterparts. However, Soondubu has a much softer, silkier texture and breaks apart more easily. Soondubu is so addicting, that I always make sure to have one or two tubes in my fridge. It doesn’t go bad quickly and is perfect in stews or as a fancy topping for instant ramen.
Tips on making Soondubu Udon
- Since I wanted to keep this recipe as simple as possible, you don’t need to make a broth as a base. If you still want that deep, hearty flavor, I recommend either using chicken or vegetable stock as a base. You can also add some MSG for that extra kick, but this is optional.
- Fermented shrimp, aka Saeu Jeot (새우젓) in Korean adds saltiness and a hint of seafood flavor to this dish. If you don’t like seafood or don’t have saeu jeot available near you, you can leave it out and add more salt. In this case, I would also recommend using stock as a base to add some depth to the broth.
- This recipe uses instant (not frozen) udon noodles to keep the recipe quick and easy. If you prefer using frozen udon noodles, just adjust the cooking time in the recipe.
- When stir-frying chilli flakes (gochugaru), always make sure to not burn the flakes. Burned chilli flakes give off an unpleasantly bitter taste. And no one wants bitter udon noodles, right?
Have fun cooking!
Soondubu Udon
Ingredients
- 0.5 tube soondubu (Korean soft tofu)
- 1 pack instant udon noodles
- 3 cloves garlic (minced)
- 0.5 tbsp fermented shrimp (새우젓)
- 1 handful mung bean sprouts
- green onions
- 2 tbsp chilli flakes (gochugaru)
- 1 egg
- 1/2 tbsp salt
- 1/2 tbsp miwon/msg (optional)
- 2 tbsp cooking oil
Garnish (optional)
- 1 tbsp crushed seaweed (gim)
- 1 tbso crushed sesame seeds
- 1 teaspoon sesame oil
Instructions
- In a deep skillet or wok, heat up 2 tbsp of cooking oil. Add garlic, spring onions, and chilli flakes and stir-fry for a few minutes. Be careful not to burn the chilli flakes, as they become bitter when burned.
- Add the fermented shrimp and stir-fry for another 1-2 minutes.
- Add water and bring to boil. Add udon noodles and soondubu. Divide soon dubu into equal pieces using a spatula. Let simmer for 1-2 minutes or until noodles are al dente.
- Crack one egg into a medium bowl and whisk until smooth and combined. Slowly pour the whisked egg into the broth in a circular motion. Don't stir the broth before the egg firms up.
- Season with salt and miwon/msg to taste.
- In a large bowl, place one handful of washed mungbean sprouts. Pour broth and noodles on top and garnish with sesame oil, sesame seeds and seaweed flakes.
[…] silkier texture and breaks apart more easily. You can use sundubu for a variety of dishes, such as Soondubu Udon, or as a topping for instant ramen or other […]