1 Heat 4 g sesame oil in a small pot over medium heat. Add 150 g cubed lean beef and 1/2 chopped small onion; cook until the beef is browned. Add 3 minced garlic cloves and stir briefly.
2 Stir in 7 g fine gochugaru (about 1 tablespoon). Add 250 g water and 5–6 g beef or anchovy dashida stock powder; bring to a simmer.
3 Add 60 g chopped zucchini and 1 tube of soft silken tofu (or half a larger container). Gently simmer until the zucchini softens and the beef is fully cooked. Add black pepper to taste.
4 Taste the broth before adding any soy sauce or salt because dashida is already seasoned. If needed, add a little soy sauce, then salt only if it still needs seasoning.
5 For the recommended egg, crack 1 egg into the simmering soup and cook until set. Add optional enoki mushrooms, green onions or jalapeños as desired, then serve hot. A stone pot is optional.
