Spicy Kimchi Noodle Soup with Tofu and Egg

A spicy, savory Korean noodle soup with tangy kimchi, crispy tofu and soft-cooked egg. It's ready in 25 minutes and works as a complete main course.

By yumbelo-Küche · 2 servings · 25 minutes

Spicy Kimchi Noodle Soup with Tofu and Egg

Ingredients

  • 200 g Wheat noodles (ramen)
  • 800 ml Water
  • 1 EL Gochujang (Korean chili paste)
  • 1 TL Gochugaru (Korean chili flakes)
  • 1 EL Soy sauce
  • 1 TL Sugar
  • 2 Stück Garlic cloves
  • 1 Stück Ginger (thumb-sized)
  • 200 g Kimchi
  • 200 g Tofu (firm)
  • 1 EL Cooking oil
  • 2 Stück Eggs
  • 1 TL Sesame oil
  • 2 Stück Spring onions
  • 1 TL Sesame seeds
  • Salt

Method

  1. Pat the tofu dry, cut it into about 1.5 cm cubes and fry them in hot cooking oil in a pan until crispy on all sides. Season with a pinch of salt and set aside.
  2. Peel and finely chop the garlic and ginger. Coarsely chop the kimchi, catching the juice.
  3. Bring water to a boil in a pot. Add the eggs and cook for 6 minutes until soft-boiled, then transfer to cold water, peel and halve.
  4. Heat 1 tbsp cooking oil in a second pot and briefly sweat the garlic and ginger in it. Add the kimchi and fry for 2 minutes.
  5. Stir in the gochujang, gochugaru, soy sauce, sugar and 800 ml water, bring to a boil and simmer gently for 10 minutes. Season with salt to taste.
  6. Cook the noodles in salted water according to the package instructions, drain and divide between two bowls.
  7. Cut the spring onions into fine rings. Pour the hot soup over the noodles, top with tofu, egg, spring onions and sesame seeds, and drizzle with sesame oil.