Korean-Style Enoki Mushroom Tofu Stew

Ingredients

Ingredients

• 14 oz soft tofu
• 7 oz enoki mushrooms
• 4 large eggs
• 1 piece green onions
• 3 tbsp korean soy sauce
• 0 cups water
• 1 tsp gochugaru (korean red pepper flakes)
• 1/2 tsp sugar
• 4 clove, minced garlic
• 1 tsp sesame oil
• 1 tsp, for garnish roasted seaweed flakes
• 1 tbsp oyster sauce

Instructions

1. Prepare the ingredients: Rinse the enoki mushrooms and trim the tough roots. Cut the green onions into small pieces. Cube the soft tofu into 1-inch pieces.
2. In a small bowl, whisk together the Korean soy sauce, water, gochugaru, sugar, and minced garlic to make the sauce.
3. Heat the sesame oil in a medium pot over medium heat. Add garlic and stir for 1-2 minutes until fragrant.
4. Pour in the sauce mixture and bring to a simmer. Add the enoki mushrooms and cook for 2 minutes until they soften.
5. Gently add the tofu cubes to the pot, stirring carefully to avoid breaking them. Simmer for 3-4 minutes.
6. Push the ingredients to one side and crack the eggs into the pot. Scramble the eggs gently into the broth until just set, about 1-2 minutes.
7. Stir in the green parts of the green onions and remove from heat.
8. Ladle into bowls, sprinkle with roasted seaweed flakes, and serve hot with kimchi on the side.

Notes

For a spicier version, increase gochugaru to 2 tsp. Serve with steamed rice and kimchi for an authentic meal. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking the tofu.