How to make Soondubu Jjigae (Soft Tofu Stew)

Ingredients

• 1/2 cup kimchi
• 1 tube Korean silken tofu
• 2 1/2 cups water
• 2 tsp soy sauce
• 1 tsp fish sauce
• 1/2 tbsp clam stock powder
• 1 tsp sugar
• Salt, a pinch
• 1 cup seafood - clams, prawns etc.
• 1/2 pack enoki mushrooms
• 1/2 tbsp minced garlic
• 2 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp sesame oil
• 1 stalk chopped green onion, separate green and white parts
• 1/4 scallion, thinly sliced
• 1 egg