Spicy Soft Tofu Stew with Egg
A bubbling Korean sundubu with silky tofu, gochujang heat, and a raw egg that cooks in the broth. Ready in 15 minutes, served straight from the skillet.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 18g
Ingredients
- 4 cups vegetable or seafood broth
- 3 tbsp gochujang (Korean red chili paste)
- 1.5 lbs soft tofu (sundubu), drained
- 8 oz shiitake or cremini mushrooms, sliced
- 4 count scallions, white and light green parts sliced thin
- 4 count eggs
- 1 tbsp sesame oil
Instructions
- 1
Heat broth in a large pot over medium-high until steaming, about 3 minutes.
- 2
Whisk gochujang into the broth until completely smooth and incorporated.
- 3
Add mushrooms and scallions, then gently break tofu into large bite-sized pieces and slide them into the pot.
- 4
Bring to a rolling simmer and cook 4 minutes until mushrooms soften and broth starts to bubble.
- 5
Crack each egg directly into the stew. Cook 2 minutes until whites just set but yolks still jiggle.
- 6
Drizzle sesame oil over the top and serve immediately in bowls with the broth.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon or ladle
- whisk
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