Bubbling Spicy Tofu Stew with Egg & Noodles
A one-pot Korean sundubu-jjigae where silky soft tofu and ramen noodles simmer in a fiery gochujang broth, finished with a cracked egg that cooks right in the bowl. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Pour broth into a medium pot and bring to a boil over medium-high heat, ~3 minutes.
Step 2
Stir in gochujang until dissolved, then add ramen noodles. Simmer for 3 minutes until noodles soften slightly.
Step 3
Gently slide tofu into the pot in large chunks without stirring. Let it warm through for 2 minutes.
Step 4
Create two small wells in the stew and crack an egg into each. Cover and cook until whites set but yolks jiggle, ~3 minutes.
Step 5
Scatter scallions over the top and serve immediately in bowls with broth.
Tools you’ll need
- medium pot (3-quart minimum)
- wooden spoon
- bowls for serving
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