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Soondubu Jigae

Soft silken tofu stew
Print Recipe
Prep Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 24 oz Soft silken tofu
  • 2 c Vegetable, mushroom, or chicken broth
  • 1 onion, diced
  • 1 zucchini, cut into 1" chunks
  • 4 shitakes, cut into slices
  • 4 scallions, cut into 1" chunks
  • 1/2 c chopped kimchi, with juice
  • 2 eggs (optional)
  • 1/2 c gochugaru (red pepper flakes), to taste
  • 1 tbsp sesame oil
  • t tbsp garlic, minced
  • 1 tsp salt, to taste
  • 1/4 tsp black pepper

Method
 

  1. Mix the gochgaru, garlic, and sesame oil with the onion.
  2. In a large pot, stir-fry the onion mixture over medium-high heat until it softens.
  3. Add the zucchini, shitakes and kimchi, and stir fry another few minutes.
  4. Add the broth and bring to a bubble over medium heat.
  5. Add the tofu. With a wooden spoon, gently break it up.
  6. Add salt & pepper to taste.
  7. If using, crack eggs into the stew for each portion, and cook until the yolk is runny but whites are set.
  8. Serve with scallions.