Sundubujjigae

 1 serving

1 Tbsp olive oil

1 tsp sesame oil

1 large clove garlic, minced

1" fresh ginger, minced

2 - 3 mushrooms, sliced [or celery, onion, leek, zucchini, or . . .]

1/2 cup kimchi, chopped

1/2 - 1 tsp gochugaru [or other hot chili powder or flakes]

1 cup broth or water

1/4 block silken tofu, chopped into irregular 1/4 - 1/2" chunks

black pepper

1 egg

assemble oil, veg, & gochugaru in small saucepan

saute 3-4 minutes till everything's sizzling nicely

add liquid, bring to a boil, lower to simmer for 2 minutes

add tofu & black pepper, simmer 2 more minutes

pour into [heated] bowl

break raw egg on top of soup

break yolk & mix egg into soup

to convert this to Miso Soup . . .

omit the kimchi & the gochugaru

add a chopped baby bok choy leaf along with the liquid

mix 1 tsp miso paste with a little hot liquid

add while tofu is simmering

if you want more bulk in the soup . . .

add 2 Tbsp cooked grain or bean along with the liquid

the grain might be millet / moong dal / rice / pasta

the bean might be red lentil / cannellini / pinto bean