300g of Evergreen's soft silken tofu
750ml of water
8g kelp
35g niboshi
1 cup kimchi with juice
1 tbsp vegetable oil
3 spring onions, finely sliced, greens and whites reserved separately
2 cloves garlic, grated
1 tbsp gochujang
½ tbsp light soy sauce
1 tbsp gochugaru, to taste
2 eggs
Step 1
Combine kombu and anchovies (if using) and cover with 750ml water. Let simmer for 10 minutes before discarding the anchovies and reserving the broth. Roughly chop kimchi and reserve any excess kimchi juice.
Step 2
Heat oil in a medium-sized saucepan over medium-high heat until shimmering.
Step 3
Add spring onion whites, garlic, and chopped kimchi. Cook, constantly stirring, until colour develops, about 1 minute.
Step 4
Add kimchi juice & gochujang. Cook until vegetables are well-coated in the sauce. Add broth, gochugaru, and silken tofu. Allow simmering. Season to taste with more gochujang, soy sauce, and sesame oil.
Step 5
Add eggs before shutting off the heat and serving. Garnish with spring onion greens.
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