Korean Soft Tofu Stew Soon Dubu Jjigae Vegetarian 1771705729129 D8o6

Ingredients

• 11 ounces Extra soft tofu (Soon Dubu)
• 1.5 cups Vegetable broth (or Kelp/Shiitake broth)
• 2 tablespoons Gochugaru (Korean red chili flakes)
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Soy sauce
• 1 tablespoon Garlic, minced
• 0.5 cup Shiitake mushrooms, sliced
• 0.25 cup Zucchini, diced
• 2 stalks Green onions, chopped
• 0.5 teaspoon Salt(optional)

Instructions

1. 1

   In a small stone pot (Ddukbaegi) or heavy-bottomed saucepan, heat the sesame oil over medium-low heat.

2. 2

   Add the Gochugaru and minced garlic, stirring constantly for 1 minute to create a fragrant chili oil without burning the flakes.

3. 3

   Pour in the vegetable broth and soy sauce, then bring the mixture to a gentle boil.

4. 4

   Add the sliced shiitake mushrooms and diced zucchini, cooking for about 3-5 minutes until the vegetables are tender.

5. 5

   Carefully scoop the soft tofu into the pot in large chunks, allowing it to heat through for 3 minutes.

6. 6

   Taste the broth and add salt if necessary, then stir in half of the chopped green onions.

7. 7

   Bring to a final vigorous boil, then remove from heat.

8. 8

   Garnish with the remaining green onions and serve immediately with a bowl of steamed white rice.