Soft Tofu and Vegetable Stew Recipe | Food Network UK

Name: Soft Tofu and Vegetable Stew Recipe | Food Network UK
Ingredients: 4 dried shiitake mushrooms; 700ml water; 13cm x 5cm piece kombu; 1 spring onion, roughly chopped; 1/2 onion, roughly chopped; 1 tbsp vegetable; 1/2 onion, chopped; 2 tbsp Korean chilli flakes (gochugaru), or to taste; 1 tsp grated ginger; 2 cloves garlic. grated; 1 small courgette, cut into half moons about 1cm thick; 50g baby spinach leaves; 100g mixed mushrooms (button, enoki, oyster, shitake), stems trimmed, sliced lengthwise into 1cm thick pieces; 85g Korean cabbage leaves; 510g soft silken tofu, broken up into large chunks; 1 teaspoon salt; 2 large eggs; 1 tbsp roasted sesame oil; 4-5 chives, cut into thirds crosswise; 1 spring onion, sliced thinly on a bias; 1 red chilli, sliced thinly on a bias

foodnetwork.co.uk

This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

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Ingredients

4 dried shiitake mushrooms
700ml water
13cm x 5cm piece kombu
1 spring onion, roughly chopped
1/2 onion, roughly chopped
1 tbsp vegetable
1/2 onion, chopped
2 tbsp Korean chilli flakes (gochugaru), or to taste
1 tsp grated ginger
2 cloves garlic. grated
1 small courgette, cut into half moons about 1cm thick
50g baby spinach leaves
100g mixed mushrooms (button, enoki, oyster, shitake), stems trimmed, sliced lengthwise into 1cm thick pieces
85g Korean cabbage leaves
510g soft silken tofu, broken up into large chunks
1 teaspoon salt
2 large eggs
1 tbsp roasted sesame oil
4-5 chives, cut into thirds crosswise
1 spring onion, sliced thinly on a bias
1 red chilli, sliced thinly on a bias