Instructions

1. In a medium pot, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and gochugaru (Korean red pepper flakes) and cook for another minute until fragrant.
3. Pour in 4 cups of vegetable broth and bring to a boil.
4. Add diced zucchini and mushrooms, and cook for about 5 minutes, or until the vegetables are tender.
5. Gently add the soft tofu by spooning it out of the package. Be careful not to break it too much.
6. Season the stew with soy sauce and salt, adjusting the seasoning to your preference.
7. Create a small well in the center of the stew, and crack 1 egg directly into it. Cover the pot and cook for an additional 2-3 minutes, or until the egg is cooked to your liking.
8. Serve hot in individual stone bowls, topped with sliced green onions for garnish.