My Extra Soft Tofu (Sundubu) Ramen Recipe

For today’s video, I made sundubu ramen (or extra soft tofu ramen)! Check out the video by clicking below and if you’re in the mood for ramen, simply scroll down for the written recipe!

Have you tried sundubu jjigae (extra soft tofu stew)? If you don’t know yet, sundubu jjigae (순두부찌게) is a Korean stew that is spicy and made of super soft tofu, vegetables, kimchi, mushrooms, gochujang, and gochugaru. 

The traditional recipe isn’t vegan usually, but of course, you can actually make a vegan version that still tastes just as authentic and delicious. I have a recipe for a vegan Sundubu Jjigae (soft tofu stew) on my channel already.

Today, we’re kicking things up a notch by making a hybrid of sundubu jjigae and spicy ramen! It’s actually super simple and easy and absolutely combines the best of both worlds. Apparently this is a new trend going on in Korea right now -and yes, it’s super simple to veganize.  

If you’ve been following me for a while now, then you already know how much I love to spice things up with instant ramen and I’ve been adding soft tofu in my ramen for a long time. It kicks up the satiety factor due to tofu’s high protein content (if I just eat instant noodles on their own, I will be hungry super fast)! I know, it’s not the healthiest comfort food to crave for but it is super satisfying and will always be included in my list of guilty pleasures!

Don’t forget to watch the video and come back here for the ingredients!

Now, let’s make ourselves some ramen, shall we?

Sundubu Ramen (Soft Tofu Ramen) Recipe

Ingredients (1 serving):

  • 1 package vegan friendly instant spicy ramen
  • 1/2 zucchini, diced
  • 1 king oyster mushroom, diced, or 1 cup diced mushrooms
  • 1 tsp oil
  • 1 tsp garlic powder or minced garlic
  • 400-500ml water
  • 1/2 package of soon tofu (extra soft tofu) or soft tofu
  • 2-3 stalks green onion, chopped
  • 1 tsp gochugaru a.k.a Korean red pepper powder (optional)
  • Black pepper to taste


  1. Chop and dice zucchini and king oyster mushroom. 
  2. Add oil into a pot and add in zucchini and mushrooms and let it cook.
  3. Slice up the tofu (gently because it breaks very easily). Set aside.
  4. Add in minced garlic or garlic powder to the pot and saute for a couple of minutes.
  5. Add in the ramen seasoning and mix until everything is coated.
  6. Pour in the water (a little at a time, depending on your taste or follow instructions on your ramen packaging as to how much water).
  7. Add tofu & the dry veggie flakes from the ramen package. Let it boil.
  8. Once it comes to a boil, add in the ramen noodles and chopped green onions. Add in a little bit of gochugaru (optional, only if you like more spice). 
  9. Let the mixture boil for 4-5 minutes (or according to instructions on ramen packaging) until noodles are cooked. 
  10. Sprinkle on some black pepper and serve with kimchi. Enjoy!

Do you love Korean stew recipes? 

Make sure you check out the original Soft Tofu Stew (sundubu jjigae) recipe to see how to easily make an authentic vegan Korean sundubu jjigae (you can enjoy this with rice): 

Want to try another Korean stew? This one is the famous Dwenjang jjigae, also known as Soybean Paste Stew! This one is definitely another favourite.

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