I am fascinated by all Asian cuisines. I love nothing more than to sit down with a cup of green tea and pore over recipes books from the far East—really studying the ingredients, foods and cultures. My favorite is to fuse sevaerl cuisine together, creating something altogether new, but with flavors reminiscent of each. This stew leans heavily toward Korean Tofu Stew, but is not quite the same. In any event, it is delicious, healthy and super flavourful (with a spicy kick)!
Korean chilli flakes, seaweed and kimchi can all be found in Asian grocery stores and many gourmet stores.
Paste
2” Piece of ginger, peeled and chopped
3 Garlic cloves, minced
2 T. Korean Chili Flakes
2 T. soy sauce
1 T. vegetable oil
Broth
4 c. Chicken broth
2 t. rice or wine vinegar
½ cup sliced shiitake mushrooms
¼ cup dried wakame or laver seaweed
Chicken, Veggies, Tofu & Eggs
1 boneless, skinless chicken breast, sliced thinly
½ cup chopped yellow onion
2 cups bok choy, chopped
1 cup chopped kimchi (optional)
1 Container silken tofu, spooned into pieces
4 Eggs
2 cups cooked rice (white or brown)
4 Scallions, chopped
1 t. Sesame oil
1) Make the paste, by combining paste ingredients together (except oil). Heat oil in a large soup pot and cook paste over medium-high heat until fragrant, then add in broth ingredients. Simmer for 20 minutes.
2) Add chicken, onion, bak choy and kimchi to simmering broth. Bring back to a simmer and cook for 20 minutes longer, then add in tofu and bring back to a simmer. Crack in four eggs separately– not all together. Cover and allow the hot soup to poach the eggs, about 4 minutes for a runny yolk.
3) Place ½ cup cooked rice into each of four bowls. Ladle soup (one egg per bowl) into bowls, drizzle with sesame oil and scatter scallions. Break the yolks into the soup and eat at once.