Korean Spicy Tofu & Spinach Stew with Soft Eggs (Low-Carb)

Ingredients

• 14 oz firm tofu (cubed)
• 4 cups spinach
• 4 eggs
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 4 cups chicken broth (or vegetable broth)
• 3 cloves garlic (minced)
• 1 tbsp ginger (grated)(optional)
• 1 tbsp cooking oil
• 2 stalks green onions (sliced)(optional)

Instructions

1. 1

   Heat a pot over medium heat with oil. Sauté garlic (and ginger if using) for 30–45 seconds.

2. 2

   Stir in gochujang and cook 1 minute to bloom the flavors.

3. 3

   Add broth and soy sauce. Bring to a gentle simmer.

4. 4

   Add tofu cubes and simmer 8–10 minutes to let the broth absorb into the tofu.

5. 5

   Add spinach and cook 1–2 minutes until wilted.

6. 6

   Create 4 small wells in the stew and crack in eggs. Cover and cook 3–5 minutes for soft yolks (or longer for firmer).

7. 7

   Top with green onions and serve immediately.