Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1/2 medium yellow onion, medium dice

  3. Kosher salt

  4. 2 teaspoons Korean chile paste

  5. 1 medium zucchini, medium dice

  6. 1 cup Napa Cabbage Kimchi , coarsely chopped

  7. 2 cups low-sodium beef or chicken broth

  8. 1 teaspoon soy sauce

  9. 1 (14- to 16-ounce) package silken or soft tofu, drained

  10. 3 large eggs

  11. 2 medium scallions, thinly sliced (white and light green parts only)

  12. Steamed white or brown rice, for serving

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

  2. Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season with salt, and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and soy sauce and bring to a boil. Taste and season with salt as needed.

  3. Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits. Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.

  4. Crack the eggs, if using, into the simmering mixture. Cover and simmer until the whites are set, about 2 minutes. Divide the stew and eggs among 3 bowls, being careful not to break up the tofu or the egg yolks. Garnish with the scallions and serve immediately with rice on the side.

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