Soft Tofu-flavored Jjamppong and dumplings are used to complete
I made a simple and nice soft tofu stew for using frozen dumplings. The starch from the dumpling skin thickens the soup, so it goes well with the noodles.
1 serving
Within 30 minutes
농심
Ingredients
  • Jjamppong ramen
    1ea
  • Water
    500ml
  • egg
    1ea
  • Cooking oil
    3g
  • soft tofu
    100g
  • Cheongyang red pepper
    1ea
  • crushed garlic
    5g
  • leek
    10g
Video
Cooking Steps
STEP 1/7
Wash green onions and cheongyang peppers, chop green onions finely, and slice cheongyang peppers thinly.
STEP 2/7
Chop the dumplings finely with a knife.
STEP 3/7
Put vegetable oil and cooking oil in a pot, stir-fry minced green onions and minced garlic over medium heat for 10 to 15 seconds, and add red pepper powder and stir-fry for another 20 seconds.
STEP 4/7
Add 2 dumplings and stir-fry.
STEP 5/7
Add seasoning powder and water, and when it boils, add noodles and boil for 3 minutes
STEP 6/7
Add soft tofu, eggs, and cheongyang peppers and boil for another 2 minutes.
STEP 7/7
Put it in a bowl.
If you don't have soft tofu, you can crush tofu and put it in.
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