Sesame Latch · Main dishes

Soft Tofu Stew with Mushrooms & Egg

Name: Soft Tofu Stew with Mushrooms & Egg
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Soft silken tofu; 200 g Cremini mushrooms; 1 whole Zucchini; 1 whole Onion; 4 clove Garlic; 1 tbsp Gochugaru; 1 tbsp Soy sauce; 1 tbsp Toasted sesame oil; 500 ml Vegetable stock; 3 whole Green onions; 4 whole Eggs; 300 g Short-grain rice; 360 ml Water, for the rice; 0.25 tsp Salt

A bubbling pot of silken tofu, mushrooms and zucchini in a gochugaru broth, finished with an egg in each bowl. A vegetarian sundubu-style stew for a cold evening, with rice alongside.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Soft silken tofu600 g
Cremini mushrooms200 g
Zucchini1 whole
Onion1 whole
Garlic4 clove
Gochugaru1 tbsp
Soy sauce1 tbsp
Toasted sesame oil1 tbsp
Vegetable stock500 ml
Green onions3 whole
Eggs4 whole
Short-grain rice300 g
Water, for the rice360 ml
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg, soy (soy sauce, tofu), wheat (many soy sauces) and sesame (sesame oil).

Method

Cook the rice and prep

Rinse and cook the rice with the 360 ml water: boil, cover, 15 minutes on low, then rest 10 minutes off the heat. Slice the mushrooms and onion, halve the zucchini lengthwise and cut it into half-moons, and slice the green onions. Drain the tofu gently and cut it into large spoonfuls.

Start the broth

Warm the sesame oil in a saucepan over medium heat. Add the onion and garlic, grated or minced, and cook for 2 minutes. Stir in the gochugaru for 30 seconds, until the oil turns red, then add the mushrooms and zucchini. Cook for 3 minutes.

Simmer the tofu

Pour in the stock and soy sauce. Bring to a steady simmer, slide in the tofu and the salt, and cook gently for 5 minutes without stirring hard, so the curds stay in soft pieces.

Add the eggs

Make 4 wells in the stew and crack an egg into each. Cover and simmer for 2–3 minutes. Health Canada advises cooking eggs until the white and yolk are firm, and egg dishes to 74°C (165°F). Cook until every white is fully set. For anyone pregnant, elderly, very young or immunocompromised, keep going until the yolks are firm as well.

Serve

Ladle into warm bowls, making sure each person gets an egg and plenty of tofu. Scatter with green onions and serve with the rice.

Silken tofu collapses if you boil it hard. Keep the pot at a gentle bubble and lift the curds with a spoon rather than stirring.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.