Directions

To Make

1. Heat up a medium saucepan or cast iron pot with 2 tbsp cooking oil and sauté chopped onions and chopped spring onions for 2-3 mins. Add in tuna, minced garlic and gochugaru. Stir well and cook for 1 min. Add in water and stir.
2. Once it comes to a gentle boil, add in zucchini and enoki mushrooms. Stir and add in silken tofu. Let it come to a boil and lower the heat. Cover partially and let it simmer for 3 mins.
3. Add in light soy sauce and fish sauce. Stir well.
4. Crack an egg in the centre and let it cook for 2 mins.
5. Serve hot with steamed rice.