1 tbsp Sesame oil
1 Bombay onion, diced
2 tsp Korean chilli paste
1 medium Zucchini, diced
1 cup Kim chi, coarsely cut
1 tbsp TUMIX® Chicken Stock Seasoning (mixed with 3 cups of hot water)
1 tsp Soy sauce
1 packet Soft tofu, cut into thick slices
2 pieces Spring onion, coarsely cut
To taste AJI-SHIO® Flavoured Pepper
- Heat oil, add onion and sauté till fragrant.
- Add chilli paste then zucchini, together with chopped kim chi. Stir-fry for a couple of minutes. Pour in TUMIX® Chicken Stock Seasoning broth and soy sauce. Allow to simmer for 5 minutes.
- Add in soft tofu (make sure it is not mashed up), press lightly for it to be submerged in the soup.
- Break in the eggs, careful not to break the yolks. Spoon into individual bowls and sprinkle in the spring onion and dashes of AJI-SHIO® Flavoured Pepper.