What's for dinner: dok boki leftovers

Last week's What's for Dinner featured a recipe for Korean roasted rice cakes (dok boki) with Red Dragon sauce.  While delicious, I found that I wasn't able to use up all the ingredients I had bought for the dish, so one night I decided to use them up by creating my classic standby of using whatever is in my fridge to create a noodle soup.  The result was actually delicious and satisfied my cravings for savoury goodness.  Here's how to make it:

• 1.5 cups of boiling water
• 1 tbsp of ssamjang paste (or to taste)
• fried tofu cubes
• Korean rice cakes
• 1 green onion, chopped

This recipe follows a classic instant noodle cooking method.  Boil water, and then add the tofu cubes and rice cakes to fill pot.  Cook until tofu and rice cakes are squishy to preference (usually a few minutes at med-high heat).  Turn off heat and add ssamjang paste.  Stir to dissolve paste into soup and add more until you get the desired flavour.  Toss in green onion and serve!