Cook at home

Sundubu-Style Soft Tofu Stew

Spicy Korean soft tofu stew with kimchi, mushrooms and an egg poached in the bubbling broth.

Ingredients

• 2 tsp sesame oil
• 1 cup kimchi, chopped
• 3 clove garlic, minced
• 1 tbsp red pepper flakes
• 2 cup vegetable broth
• 8 oz mushroom, sliced
• 12 oz silken tofu, spooned into large chunks
• 1 tbsp tamari
• 2 large egg
• 2 scallion, sliced
• 1/3 cup white rice, cooked ahead

Steps

1. Heat the sesame oil in a small pot over medium heat. Cook the kimchi and garlic 3 minutes, then stir in the pepper flakes for 30 seconds.
2. Add the broth, mushrooms and tamari and simmer 8 minutes.
3. Gently add the tofu and simmer 5 minutes, then crack the eggs into the stew and cover for 2 to 3 minutes until the whites are set.
4. Top with scallion and serve with steamed rice.