I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock here, gives this stew or “jiggae” a deep earthy taste and complexity to the dish. The sweet courgettes/zucchinis and the creamy egg cut the spiciness as well. This is one of my favorite jiggaes and it is so good for you. Perfect for a cold winter’s evening.
For the stock: In a large pot, place the water, mushrooms, seaweed, scallions/spring onions and onions. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook, covered, for 45 minutes.
Strain the stock, discarding the solids/boiled items, and set aside.
For the stew: In a heavy thick-bottomed medium pot, drizzle in the vegetable oil and warm over low heat.
Add the onion and the gochugaru. Sauté over medium-low heat, until onions are just soft, taking care not to brown them.
Add the ginger and garlic, give it a quick mix, then pour in the reserved stock. Bring to a simmer over medium-high heat, then stir in the courgette/zucchini, spinach, mushrooms, and napa or Korean cabbage.
Bring to a boil, then lower the heat to maintain a simmer and cook until the vegetables are softened, about 5 minutes.
Season with salt then add the tofu carefully as it will break apart easily.
Simmer until the tofu is heated through. Crack a couple of eggs in on top and give it a gentle mix to break it apart and cook.
Garnish the stew with chopped chives, scallions/spring onions, and red chilies. Serve immediately.
Copyright, 2014, Judy Joo, All rights reserved
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