A simplified Korean soft tofu stew with kimchi, gochugaru, mushrooms, egg, and green onion.
250 gTofu
1 eggChicken eggs
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100 gMushrooms
8 gGarlic
20 gGreen onion
120 gKimchi
5 gGochugaru
1.5 tbspSoy Sauce
1.75 cupsVegetable broth
1.5 tspSesame Oil
To tasteSalt
To tasteBlack Pepper
Cook garlic, kimchi, and gochugaru with sesame oil until fragrant.
Add mushrooms, vegetable broth, soy sauce, salt, and black pepper; simmer.
Add tofu and simmer gently.
Add egg and green onion just before serving.