Sundubu Ramyun

Name: Sundubu Ramyun with Soft Tofu
Prep time: 5 min
Cook time: 8 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1/2 package sundubu, 순두부; 1/2 package spicy ramyun, 라면 (or your favorite); 1 tablespoon chopped scallion; 1/2 teaspoon minced garlic; 1/2 tablespoon sesame oil; 1/4 teaspoon gochugaru, 고추가루 - optional; 1 egg; pinch pepper

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Sundubu ramyun transforms basic instant noodles into a silky, protein-rich Korean soup by adding extra-soft tofu and a poached egg. It delivers the comfort of sundubu stew in under 10 minutes.

🌍Korean 🏷️Ramen 🏷️Ramyun 🏷️Soondubu 🏷️Spicy 🏷️Sundubu

Servings

1

Recipe Source

View original recipe

From Koreanbapsang · by Hyosun

Ingredients

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8 Ingredients

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Instructions

1
Add the sesame oil, garlic and 1/2 of the ramyun seasoning mix and optional gochugaru to a small pot and mix well over medium heat for a few seconds.
2
Add 1 cup of water. Turn the heat up to medium high. When water boils, add the sundubu in big chunks, and bring it to a boil.
3
Drop the noodles in, and then add 1/2 packet of the vegetable flakes. Continue to boil until the noodles are almost cooked, about 3 minutes. The noodles should be al dente at this point.
4
Crack an egg straight over the noodles. You can break the egg yolk and stir into the soup if you want. Turn the heat off, and drop the scallion in, and sprinkle with pepper to taste.

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Tips & Notes

Pro tips

Add the sesame oil, garlic, and half the ramyun seasoning to a dry pot first and heat for a few seconds to bloom the flavors before adding water—this step builds depth.
Break the sundubu into large chunks rather than crumbling it; this preserves its silky texture and prevents it from fully dissolving into the broth.
Turn off the heat immediately after cracking the egg so it poaches gently in the residual warmth rather than boiling hard, keeping the yolk creamy.
Use only 1 cup of water to keep the broth concentrated and rich; more water dilutes the sundubu and seasoning flavors.

Substitutions

Spicy ramyun → mild ramyun or plain ramyun (reduces heat; add extra gochugaru or sriracha if desired)
Gochugaru → gochujang mixed with a tiny splash of water (provides heat and umami, though texture differs slightly)
Sesame oil → neutral oil (reduces toasted Korean flavor but maintains cooking function)
Egg → omit entirely (lighter bowl, less protein) or use egg white only (lower fat)

Storage & make-ahead

Best served fresh. Leftover soup can be refrigerated for up to 1 day, but noodles absorb liquid and soften; reheat gently on the stovetop with a splash of water if needed.

Common Questions

Can I use regular tofu instead of sundubu?

Regular firm or soft tofu can work, but sundubu's custard-like texture dissolves slightly into the broth and creates the authentic stew-like flavor this dish is named for.

How do I know when the noodles are done?

Cook until al dente (about 3 minutes), which means still slightly firm to the bite. This prevents mushy noodles when the egg finishes cooking off-heat.