Soft Tofu Stew (Soondubu Jjigae)

Ingredients

• ½ green chili, sliced
• 2 scallions, chopped
• ¼ cup torn crown daisy (edible chrysanthemum), optional
• Garnishes:
• 1 egg, optional
• Salt, to taste
• ¹/₃ lb soft or silken tofu
• + 19 more ingredients
• • 1 cup roughly chopped spinach, or other dark leafy green
  • ¼ cup chopped kimchi
  • 2 shitake mushrooms, diced (stems removed)
  • ½ cup sliced zucchini or yellow squash
  • 1 Tbsp olive oil
  • For the stew:
  • 1 Tbsp liquid from kimchi jar
  • 1 tsp honey
  • 2 tsp soy sauce
  • 1Tbsp Korean red pepper powder (*see note)
  • 1 tsp minced ginger
  • 1 clove garlic, minced
  • 2 tsp sesame oil
  • For the sauce:
  • 6 cups water
  • ½ onion, quartered
  • 3 dried shitake mushrooms
  • 1 sheet of dried kelp
  • For the stock:

1. Combine all stock ingredients in a large pot and bring to a boil. Turn down the heat and simmer for 20 minutes. Mix together all sauce ingredients and set aside. 2. Heat the oil in an earthenware pot or saucepan over medium-high heat. Add the zucchini and mushrooms and sauté for a few minute...

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