Kimchi Soft Tofu Stew (Soondubu Jjigae) Recipe

1 tablespoon vegetable oil

1/2 medium yellow onion, medium dice
Kosher salt
2 teaspoons Korean chile paste
1 medium zucchini, medium dice
1 cup Napa Cabbage Kimchi, coarsely chopped
2 cups low-sodium beef or chicken broth
1 teaspoon soy sauce
1 (14- to 16-ounce) package silken or soft tofu, drained
3 large eggs (optional)
2 medium scallions, thinly sliced (white and light green parts only)
Steamed white or brown rice, for serving
1. Heat the oil in a large saucepan with a tightfitting lid over medium heat until
shimmering. Add the onion, season with salt, and cook, stirring occasionally,
until softened, about 5 minutes.
2. Add the chile paste, stir to combine, and cook until fragrant, about 1 minute.
Add the zucchini, season with salt, and stir to combine. Add the kimchi and
cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and
soy sauce and bring to a boil. Taste and season with salt as needed.
3. Using a large serving spoon, add the tofu by very large spoonfuls, taking care
not to break up the tofu into little bits.
Gently press down on the tofu with the
back of the spoon so that the broth is
mostly covering it. Simmer until the tofu
is heated through and the flavors have
melded, about 3 minutes.
4. Crack the eggs, if using, into the simmer-
ing mixture. Cover and simmer until the
whites are set, about 2 minutes. Divide
the stew and eggs among 3 bowls, being
careful not to break up the tofu or the
egg yolks. Garnish with the scallions and
serve immediately with rice on the side.