# Korean Tofu Mushroom Stew with Egg

Soft tofu and mushrooms simmer in a savory, spicy Korean broth, then eggs cook directly in the bubbling stew for an easy 30-minute meal.

Source URL: https://quickdinner.org/recipes/6abb28b5e1eb27c93aae43a8
Category: Soups & Stews / Vegetable Soup
Cooking method: Stovetop
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2

## Ingredients
- 14 oz soft tofu
- 8 oz mushrooms
- 2 cups low-sodium vegetable broth
- 1 tbsp gochugaru
- 2 cloves garlic
- 1 tbsp soy sauce
- 2 large eggs
- 1 tsp sesame oil
- 1 medium green onion

## Cooking instructions
1. Slice the mushrooms, mince the garlic, and slice the green onion. Gently break the tofu into large chunks. (about 5 min)
2. Heat the sesame oil in a medium saucepan over medium heat. Add the mushrooms and cook until they begin to soften, about 3 minutes. (about 3 min) (Medium heat)
3. Stir in the garlic and gochugaru and cook for 30 seconds. Pour in the broth and soy sauce, then bring to a steady simmer. (about 4 min) (Steady simmer)
4. Add the tofu and simmer gently until heated through and the broth is bubbling, about 5 minutes. (about 5 min) (Gentle simmer)
5. Crack the eggs into separate areas of the stew. Cover and simmer until the whites are set and the yolks reach your preferred doneness, about 4 to 6 minutes. (about 6 min) (Gentle simmer)
6. Scatter the green onion over the stew and serve hot. (about 1 min)

Original page: https://quickdinner.org/recipes/6abb28b5e1eb27c93aae43a8
Source: QuickDinner (quickdinner.org).