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   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   
      
     Recipe FROM:    
      
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