Modu Recipes

Solo Cooking God's Soft Tofu and Egg Stew

A super easy side dish that’s ready in just 5 minutes—soft tofu and eggs simmered in a spicy-sweet sauce, perfect as a rice-boosting companion.

🙋 Recommended for

  • ⭐ Those who want to quickly make a delicious side dish with no time to spare
  • ⭐ People who enjoy a smooth, spicy-sweet bibimbap made with soft tofu and eggs

Ingredients needed 🛒1 servings

  • water 1 paper cup
  • gochujang 1/2 spoon
  • light soy sauce 1 spoon
  • sugar 1 spoon
  • red chili powder 1 spoon
  • minced garlic 1/2 spoon
  • chicken stock 1/4 spoon
  • onion 1/2
  • soft tofu 1 pack
  • eggs 2~3
  • green chili peppers a little

Recipe 🍳

  1. Pour 1 paper cup of water into a pan, then add 1/2 spoon gochujang, 1 spoon light soy sauce, 1 spoon sugar, 1 spoon red chili powder, 1/2 spoon minced garlic, and 1/4 spoon chicken stock.
  2. Stir well to dissolve the seasonings and bring to a boil over medium heat.
  3. Once the broth begins to simmer, add 1/2 chopped onion and cut the soft tofu into large bite-sized pieces before adding it to the pan.
  4. Crack the desired number of eggs generously into the pan, cover with a lid, and cook on low heat for 2–3 minutes to gently cook the tofu and eggs.
  5. Finally, sprinkle some finely sliced green chili peppers on top to finish.
  1. Add water and the measured seasonings to a pan, stir well to combine, and bring to a boil.
  2. Once boiling, add the sliced onion, soft tofu, and eggs one after another.
  3. Cover with a lid and cook on low heat for 2–3 minutes until the eggs and tofu are cooked through, then sprinkle with green chili peppers to finish.

Cooking tips 💡

  • Even without meat, adding just a small amount of chicken stock gives a rich, savory depth of flavor.
  • Cooking with the lid on over low heat ensures the egg surface stays moist and soft, achieving a perfectly soft-boiled texture.

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