the little stone

Ingredients for spicy tofu stew (4-5 servings)

• Tofu broth seasoning powder (includes chili oil)
  • I used Pulmuone’s
• Spicy seafood sauce
  • I also used Pulmuone’s
• 1/3 bag of enoki mushroom (I usually get a 7.5 oz bag)
• 1-2 pieces of scallion
• 1 egg
• One 14 oz pack of soft or medium firm tofu

Directions

• Pour 8 cups of water into the pot and turn the heat on high
  • I add 8 cups because I make this soup ahead of time, and each time I reheat it, the liquid reduces dramatically.
  • If you’re planning to serve it right after you cook it, I’d only use 6.5 cups of water
• Meanwhile
  • Cut the tofu into half inch squares
  • Rinse the scallions, discard the ends, and chop across into small pieces
  • Take about 1/3 of the enoki mushrooms from the bag, give them a quick rinse, and chop off the roots

• When the water boils, lower the heat to medium and add 1 packet of the instant spicy tofu soup powder
• Add the entire pack of spicy seafood sauce
• Then, add the chili oil

• Wait until the soup comes to a boil again, keeping the heat on medium
• When it boils, add the tofu and enoki mushrooms
• Let it cook on medium heat for about 5 minutes

• After about 5 minutes, add the scallions
• Then, add the egg
  • You can either keep the egg intact or, you can puncture it and swirl it around the soup

• Let everything boil for about 5 more minutes

• Serve it directly in the pot so everyone can self serve, or pour it into a single bowl!
• You can also store it in a plastic, preferably glass container and keep in the fridge for 3 days
• You can keep it in the fridge for longer than 3 days, but you should boil the soup once the first 3 days have passed and then store it again for another 2-3 days

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