Sundubu Noodle Soup

Sundubu Noodle Soup is a comforting and flavorful Korean dish featuring silken tofu and chewy noodles in a spicy broth. This kosher version combines traditional Korean flavors with accessible ingredients for a delightful meal.

Ingredients

• Silken tofu - 200 grams
• Fresh udon noodles - 200 grams
• Vegetable broth - 500 ml
• Korean gochugaru (red pepper flakes) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Green onion, sliced - 2 stalks
• Carrot, julienned - 1 small
• Mushrooms, sliced (shiitake or button) - 100 grams
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
2. Add the sliced mushrooms and carrot, cooking until softened, about 3-4 minutes.
3. Stir in the gochugaru and cook for another minute, mixing well with the vegetables.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the fresh udon noodles and cook according to package instructions, typically about 5-7 minutes until tender.
6. While the noodles are cooking, carefully cube the silken tofu.
7. Once the noodles are cooked, gently stir in the cubed tofu, soy sauce, and sliced green onion, allowing the tofu to warm through for about 2 minutes.
8. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 350
• Protein: 16 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, promoting muscle health.
• Contains antioxidants from vegetables, supporting overall health.

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