Mild Chodang Sundubu White Soup with Soy Dressing (2 servings)

Wash hands, thinly slice the zucchini into half-moons, tear the oyster mushrooms and finely chop the green onion.

Put the 100 mL water, zucchini and mushrooms in a small pot. Bring to a simmer, then cook over medium-low heat until tender.

Gently add the 400 g of soft tofu, including any liquid in its package. Break into large pieces with a spoon without vigorous stirring.

When the broth bubbles again, warm the tofu thoroughly over medium-low heat and turn off the heat.

In a small bowl, mix 15 mL soy sauce, 15 g green onion, 5 mL sesame oil and optional 2 g chili flakes.

Divide the soft tofu and vegetables between two bowls. Add the soy dressing a little at a time to taste.