Soft Tofu Stew

(Serves 2–3, about 10–12g net carbs per serving)

Ingredients:

• 1 tsp sesame oil

• 1 green onion, sliced (white and green parts separated)

• 1 small clove garlic, minced

• ½ tsp gochugaru (Korean chili flakes — optional for heat)

• 1½ cups low-sodium chicken or vegetable broth

• ½ cup sliced mushrooms (shiitake or cremini work great)

• ¼ cup chopped zucchini or spinach

• 1–2 tsp low-sodium soy sauce (or tamari)

• 1 tsp fish sauce (optional, for umami)

• 12 oz soft/silken tofu, cut gently into chunks

• 3–4 small raw shrimp or thin slices of chicken breast (optional protein)

• 1 egg (optional)

Instructions:

1. Heat sesame oil in a small pot. Add white parts of green onion, garlic, and gochugaru; sauté 30 seconds until fragrant.

2. Add broth, mushrooms, and zucchini. Bring to a gentle simmer, 5 minutes.

3. Stir in soy sauce and fish sauce.

4. Carefully add tofu and protein. Simmer 4–6 minutes, until cooked through.

5. If using an egg, crack it directly into the hot soup and simmer 1–2 more minutes.

6. Top with green onion and serve steaming hot.