2” Piece of ginger, peeled and chopped
3 Garlic cloves, minced
2 T. Korean Chili Flakes
2 T. soy sauce
1 T. vegetable oil
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
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.