|1 tbsp||Sesame oil|
|Korean chilli paste||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.