NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground turkey

0.5 tsp Sesame oil

0.5 cup Kimchi

1 tbsp Gochujang

1 cup Low sodium chicken broth

8 oz Firm tofu

0.5 cup Zucchini

0.5 cup Shiitake mushrooms

1 large Egg

1 stalk Green onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small pot, sauté the ground turkey and minced garlic in sesame oil over medium heat until the turkey is browned and fragrant.

• 2

  Add the chopped kimchi and gochujang to the pot, stirring for 2 minutes to caramelize the paste and integrate the flavors.

• 3

  Pour in the chicken broth and bring the liquid to a gentle boil.

• 4

  Stir in the sliced zucchini and shiitake mushrooms, then reduce the heat to a simmer for 5 minutes until the vegetables are tender.

• 5

  Carefully add the cubed firm tofu to the broth, pressing down gently so it is submerged without breaking the blocks.

• 6

  Crack the egg directly into the center of the bubbling stew and cover the pot for 2-3 minutes until the white is set but the yolk remains runny.

• 7

  Season with sea salt and black pepper, then garnish with thinly sliced green onions before serving immediately.