MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soon Tofu Stew
 Categories: Korean, Stews
      Yield: 2 Servings
 
      1 tb Sesame oil; up to 2 tb
      1 tb Korean chili powder
      3 cl Garlic; chopped
    1/2    Onion; chopped
      5    Shiitake mushrooms; up to 6,
           - chopped
    1/2    Zucchini; chopped
      1 tb Salt
      1 tb Soy sauce
      1 c  Mushroom dashi or water
     16 oz Box silken tofu
    1/4    Serrano chili; sliced thin
      2    Scallions; chopped
 
  Cooking time: 40 minutes
  
  In a stone pot or small soup pot, add 1 to 2 tb sesame oil over
  medium heat. Add 1 tb Korean chili powder and coat with oil over
  the heat. Make sure not to burn the chili. Keep the heat at medium
  and stir constantly.
  
  Add garlic, onions, mushrooms, and zucchini and cook until onions
  begin to grow translucent, about 1 minute. Add generous amount of
  salt.
  
  Add soy sauce and stir until all veggies are well coated.
  
  Pour mushroom dashi, vegetable broth, or water into pot. Pour
  through sieve if you're using mushroom dashi. Add silken tofu. Stir
  and bring to boil. Then letter simmer for 10 minutes.
  
  Add chilis and scallions as garnish before serving with a lot of
  rice and a tall glass of water.
  
  Recipe by Joanne Molinaro
 
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