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.

Prep: 10 min · Cook: 20 min · Yield: 2 · Method: Stovetop

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)