Korean Ramen with Tofu

Name: Korean Ramen with Tofu
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 4 medium eggs; water; 1 fresh red chilli; 4 garlic cloves; 20 g spring onions; 40 g onions; 100 g soy sauce; 100 g mirin; 1 Tbsp sesame seeds; 3 garlic cloves; 20 g oil; 200 g onions; 1000 g water; 100 g carrots; 10 g seaweed sheets; 100 g fresh shiitake mushrooms; 100 - 120 g kimchi; 2 vegetable stock cubes (for 0.5 l each); 30 g Korean chilli paste (gochujang); 2 - 3 tsp Korean chilli flakes (gochugaru); 30 g soy sauce; 1 Tbsp brown sugar; 4 portions dried ramen noodles; water; 160 g silken tofu; 2 spring onions; sesame seeds

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Zubereitung 10 Min

Gesamt 50 Min

4 portions

Zutaten

Mayak Eggs

medium eggs
4
water up to 1 l mark
fresh red chilli deseeded and roughly chopped
1
garlic cloves
4
spring onions sliced (2 mm)
20 g
onions cut in pieces
40 g
soy sauce
100 g
mirin
100 g
50 g sugar
sesame seeds
1 Tbsp

Ramen

garlic cloves
3
oil
20 g
onions cut in wedges
200 g
water
1000 g
carrots sliced (5 mm)
100 g
seaweed sheets cut in pieces
10 g
fresh shiitake mushrooms sliced
100 g
fresh enokitake mushrooms, sliced
kimchi to taste, cut in pieces (see tip)
100 - 120 g
vegetable stock cubes (for 0.5 l each) crumbled
2
2 heaped tsp vegetable stock paste, homemade
Korean chilli paste (gochujang)
30 g
Korean chilli flakes (gochugaru)
2 - 3 tsp
½ - ¾ tsp dried chilli flakes
soy sauce
30 g
brown sugar
1 Tbsp
fish sauce (optional) (see tip)
2 Tbsp
oyster sauce (optional) (see tip)
1 Tbsp
dried ramen noodles (approx. 80 g each)
4 portions
water for cooking noodles
silken tofu cut in pieces
160 g
spring onions sliced (5 mm)
2
sesame seeds for serving