Soondubu Udon
Soondubu Udon are a quick fix if you are craving a spicy noodle soup. Ready in 15 minutes!
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.