Russian Kefir Okroshka

Name: Korean Tofu Mushroom Stew with Egg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
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

Chef

Method

1
Place potatoes in a pot of cold salted water, bring to a boil, and simmer until fork-tender, about 15-20 minutes.
20 min
2
Place eggs in a separate pot, cover with water, bring to a boil, remove from heat, and let sit covered for 10 minutes before cooling in ice water.
10 min
3
In a large mixing bowl, combine the diced potatoes, eggs, ham, cucumbers, radishes, green onions, and fresh dill.
4
Whisk the kefir with water, salt, and black pepper until well combined.
5
Pour the kefir mixture over the prepared vegetables and ham, stir gently to combine, and refrigerate for at least 30 minutes to allow flavors to meld.
30 min

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2 servingsKorean

Korean Tofu Mushroom Stew with Egg

Cook

0

Chef

Method

1
Slice the mushrooms, mince the garlic, and slice the green onion. Gently break the tofu into large chunks.
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.
3 minMedium 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.
4 minSteady simmer
4
Add the tofu and simmer gently until heated through and the broth is bubbling, about 5 minutes.
5 minGentle 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.
6 minGentle simmer
6
Scatter the green onion over the stew and serve hot.
1 min