4 dried shiitake mushrooms
1 piece kombu (dried kelp seaweed), about 5 by 2 inches (13 by 5 centimeters)
1 spring onion or scallion, roughly chopped
1/2 onion, roughly chopped
1 tablespoon vegetable oil
2 tablespoons Korean chile flakes (gochugaru), or to taste
1/2 onion, chopped
1 teaspoon grated ginger
2 cloves garlic, grated
2 cups (100 grams) mixed mushrooms (button, enoki, oyster, shiitake), stems trimmed, sliced lengthwise into 1/3-inch-thick (1-centimeter-thick) pieces
2 cups (50 grams) baby spinach leaves
1 cup (85 grams) sliced napa or Korean cabbage
1 small courgette (zucchini), cut into quarter moons about 1/3 inch (1 centimeter) thick
1/2 to 1 teaspoon kosher salt or sea salt
18 ounces (510 grams) soft silken tofu, broken up into large chunks
2 large eggs
1 tablespoon toasted sesame oil
4 to 5 chives, cut into thirds crosswise
1 red chile, sliced thinly on the bias
1 spring onion or scallion, sliced thinly on the bias
If you aren't a vegetarian, try using clams and clam juice in the broth as they add a great flavor, and start the stew off with a little bit of bacon as well. You can try to find my favorite silken tofu, which comes in a tube, in Korean markets.
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