Non-Spicy Korean Tofu Soup

• total time: 30 minutes

Ingredients

2 piece of dashima, (2x2 inch squares)

2 cup water, (can add another cup if prefer more liquid)

1 medium onion, sliced into half moon shapes

1 pack mushrooms, (enoki is esp. good!)

1 medium zucchini, sliced

2 package silken tofu, (11 ounces)

2 tsp low sodium soy sauce, (or coconut aminos)

a pinch of black pepper

2 clove garlic, minced

1 Tbsp sesame seeds

1 egg

1 Tbsp sesame oil

1/4 cup green onion, finely chopped

Directions

Add dashima and onion to pot with 2 cups of water and bring to a boil. Reduce heat to medium and continue boiling for 5-7 minutes. Remove dashima.

Add zucchini, mushroom, soondubu, garlic, soy sauce and pepper to pot. Cook for another 3-5 minutes. Stir in sesame seeds and boil for another 1-2 minutes.

Whisk one egg into soup and cook for about 1 minute.

Drizzle sesame oil over soup and finish with chopped green onion prior to turning heat off.