Korean Soft Tofu Stew (Sundubu Jjigae)

Ingredients

• 1 block (14 oz) Silken tofu
• 2 tbsp Gochugaru (Korean chili flakes)
• 3 cups Vegetable or anchovy broth
• 3 cloves Garlic, minced
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 cup Zucchini, sliced
• 1 cup Mushrooms, sliced
• 2 stalks Green onion, chopped
• 2 large Egg(optional)

Instructions

1. 1

   Prep the vegetables: slice zucchini, mushrooms, and green onions, and mince the garlic (about 10 minutes).

2. 2

   In a pot, heat sesame oil over medium heat and sauté garlic and gochugaru for 1 minute until fragrant.

3. 3

   Add broth, zucchini, and mushrooms; bring to a boil and simmer for 10 minutes.

4. 4

   Add soy sauce, then gently scoop in silken tofu in large spoonfuls and simmer 5 more minutes.

5. 5

   Crack an egg into each serving bowl if using, ladle the hot stew over the eggs, and garnish with green onion. Serve immediately with rice.