Japanese Fusion Miso Sundubu

Ingredients

• 1 tube (11oz) extra soft silken tofu
• 2 cups dashi stock
• 2 tablespoons white miso paste
• 4 pieces shiitake mushrooms, sliced
• 4 ounces thinly sliced pork belly
• 0.25 cup kimchi, chopped
• 1 teaspoon gochugaru (Korean red chili flakes)(optional)
• 2 stalks green onions, chopped
• 1 tablespoon toasted sesame oil
• 1 clove garlic, minced
• 1 large egg

Instructions

1. 1

   In a small stone pot or saucepan, heat the sesame oil over medium heat.

2. 2

   Sauté the pork belly and minced garlic until the pork is no longer pink.

3. 3

   Add the chopped kimchi and shiitake mushrooms, stirring for 2 minutes to release the flavors.

4. 4

   Pour in the dashi stock and bring the mixture to a gentle boil.

5. 5

   Lower the heat and whisk in the white miso paste using a strainer to ensure it dissolves completely without lumps.

6. 6

   Carefully scoop the silken tofu into the pot in large chunks and add the gochugaru if using.

7. 7

   Simmer for 3-5 minutes, then crack the egg into the center of the boiling stew.

8. 8

   Garnish with chopped green onions and serve immediately while bubbling.