Korean Soft Tofu Soup

This spicy soup is perfect for a chilly day and you indulge in the authentic flavours of the broth.

2 pkg	Sunrise Silken Tube Tofu , sliced into rounds
2 cloves	garlic , finely chopped
½	medium yellow onion , sliced thinly
2 tbsp	Korean chili paste
1 tbsp	vegetable oil
2 cups	lean beef or pork , thinly sliced
2 cups	peeled shrimp (optional)
1½ cups	cabbage Kimchi , coarsely chopped
4 cups	vegetable stock, fish stock or water
1 tbsp	soy sauce
2	green onion , finely sliced
2	eggs

In a medium-sized soup pot, sauté garlic, onion and Korean Chili paste in the vegetable oil for 5 minutes. Be careful not to burn the garlic.
Add in the sliced meat, seafood (if desired) and Kimchi. Cook for 1 minute. Add desired stock or water and soy sauce. Bring pot to a boil.
Carefully add soft tofu and gently stir soup contents so that tofu is heated through. Once soup returns to a simmer, take pot off of heat and add green onions.
Carefully crack in eggs and quickly swirl into soup. Serve immediately with rice.