Korean Kimchi Tofu Soup (Soondubu Jjigae)

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Salt

  Table

  1 dash or 0.4g

• Hot & Sweet Chili Sauce

  Sempio

  ⅔ tbsp or 12g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Hot Kimchee

  Sun Yun

  12 oz or 336g

• Bone Broth, Classic Chicken

  Kettle & Fire

  2 container or 958g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  15 oz or 425g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Riced Cauliflower

  PictSweet Farms

  283g

Directions

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 simmering 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.
5. Recipe by: Christine Gallary (source: https://www.chowhound.com/recipes/kimchi-soft-tofu-stew-soondubu-jjigae-29506)