Spicy Tofu and Prawn Ramen

Sometimes hot and spicy instant noodles is not enough that is why today we are making the real deal, a very hot and Spicy Tofu and Prawn Ramen

Spicy Tofu and Prawn Ramen

One of my favourite instant noodles is that Korean brand called Nongshim Shin Ramyun, I love it because it’s hot but not too much that I can’t handle, the texture of the noodles is also good, it’s quite chewy compared to others, it also packs a lot of flavour. Now I am attempting to make a homemade version inspired by that brand because sometimes you are craving for something much better.

I don’t speak Korean so I don’t know what’s in the ingredients list from the back of the packet but one thing for sure I can taste some mushrooms and Kombu that instant noodles so I will be using those as some of the base flavours alongside some help with dashi and seafood stock. I will be getting the heat and colour from chili paste but you can also use your own chili concoction by blending some fresh ones.

The result was amazing hence I am sharing this to you, if you love spicy dishes then try making this one or even better whip up something on your own and share it here.

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Spicy Tofu and Prawn Ramen 1

Spicy Tofu and Prawn Ramen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Free Style


Sometimes hot and spicy instant noodles is not enough that is why today we are making the real deal, a very hot and Spicy Tofu and Prawn Ramen




  • 300 g ramen noodles
  • 15 pcs large prawns
  • 6 pcs dried shiitake mushrooms, rehydrated in 1 1/2 cup of boiling water and sliced (reserve liquid)
  • 200 g soft tofu block, sliced into cubes
  • spring onions, chopped
  • soft boiled eggs


  • 4 inch square kombu
  • 5 cups dashi stock
  • 4 cups seafood stock
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tsp ginger paste
  • 34 tbsp hot chilli paste (add more if you want it hotter), I used the Korean Gochujang
  • freshly ground black pepper
  • 2 tsp sesame oil
  • fish sauce
  • oil


  1. Slightly undercook the ramen noodles using the packet instructions, rinse in running cold water, drain then set aside.
  2. In a soup pot add oil then sauté garlic and onions. Once onions are soft add the ginger and chilli paste, cook until really fragrant.
  3. Pour the dashi, seafood stock, reserved mushroom liquid, shiitake mushrooms and Kombu, let it boil and simmer in low heat for 30 minutes.
  4. Add the prawns and tofu then gently simmer for 2-3 minutes or until prawns are cooked. Season with fish sauce and freshly ground black pepper. Add the sesame oil then turn heat off.
  5. Prepare a potful of boiling water then using a noodle colander, briskly dip ramen noodles to reheat them.
  6. Place noodles in a bowl, pour soup on noodles together with some shiitake, tofu and prawns, top it with sliced spring onions and serve with soft boiled egg.


Spicy Tofu and Prawn Ramen Wide


9 Responses

  1. I love shin ramyun too but haven’t had it since college days! Your spicy ramen looks SO good, Raymund!!

  2. Alex says:

    I have nothing to compare it with, but your version looks amazing – I just feel like going through the screen and taking a spoonful.

  3. I am sure your post is a sign I need this in my life. Looks amazing. Might just make this for dinner. 🙂

  4. This looks so good… Noodles are something that both my husband and children enjoy a lot. My little one is crazy for prawns and would be quite happy to have this.

  5. suituapui says:

    Yummm!!!! Your egg is eggspecially perfegg!!!

  6. Michelle says:

    How would you make a chicken broth version if you are allergic to seafood? What would I need to add/substitute?

    • Raymund says:

      Hi it would be hard to make without any seafood as the base of this ramen is dashi and they are made from dried bonito.
      You can still make it though but the taste will not be similar, and to make a good chicken stock is by using lots of chicken bones boiled for a long time, simmer them with crispy garlic and shallots for a deeper intense flavour.

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