Can't Be Korean Soon To Be Soup (a Play On Sundubu Soup)

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 1 1/2 tablespoons korean crushed red chili powder (kochugaru or kochukaru)
• 3 garlic cloves, minced
• 1 1/2 teaspoons sesame oil
• 1/4-1/3 cup cabbage kimchii pickle, chopped roughly
• 1/2-1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup shiitake mushrooms (use either fresh or dry reconstituted) or 1/4 cup button mushroom, sliced
• 4 green onions, sliced diagonally
• 12 ounces silken tofu, roughly cut up (soft tofu)
• 2 cups water
• 1 cup baby spinach
• 1 egg (optional)
• 2 -3 meatballs (any kind optional)
• 1 teaspoon sesame seeds (optional)

Recipe

• 1 heat a earthen bowl, nabe or small pot over medium heat.
• 2 add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. add sliced shiitake mushrooms and stir for additional minute.
• 3 add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. cook until boiling. reduce heat to simmer and continue to cook for 15-18 minutes.
• 4 drop an egg on top and cover the bowl with a lid. continue to cook until egg is done to your liking.
• 5 sprinkle sesame seeds on top and serve.