Sundubu Jjigae Noodles

Sundubu Jjigae Noodles is a delightful fusion dish that combines the comforting textures of Korean soft tofu stew with the heartiness of noodles. This kosher version is bursting with flavor and is perfect for a cozy meal.

Ingredients

• Fresh soft tofu - 300 grams
• Korean wheat noodles (or any kosher noodles) - 200 grams
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Onion, diced - 1 small
• Carrot, julienned - 1 small
• Zucchini, diced - 1 small
• Mushrooms (shiitake or button), sliced - 100 grams
• Korean gochugaru (red pepper flakes) - 1 tablespoon
• Soy sauce (kosher) - 2 tablespoons
• Vegetable broth - 500 milliliters
• Sesame oil - 1 teaspoon
• Green onions, chopped - 2 tablespoons
• Salt to taste
• Black pepper to taste

Steps

1. 1. Cook the noodles according to package instructions, then drain and set aside.
2. 2. In a pot, heat the vegetable oil over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent.
3. 3. Add the julienned carrot, diced zucchini, and sliced mushrooms to the pot, cooking for about 5 minutes until they soften.
4. 4. Stir in the gochugaru and cook for an additional minute, allowing the spices to bloom.
5. 5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce to a simmer.
6. 6. Gently add the soft tofu to the pot, breaking it into chunks. Stir in the soy sauce, sesame oil, salt, and black pepper. Let it simmer for 10 minutes.
7. 7. Add the cooked noodles to the pot, stirring to combine and heat through for another 2-3 minutes.
8. 8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, aiding muscle health.
• Packed with vitamins and minerals from vegetables, supporting overall wellness.

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