Fried crispy tofu cubes, chunks of shiitake and vegetables are braised in ginger sauce, dark soy sauce, sweet soy sauce, oyster sauce, Sriracha and sesame oil.
It’s not jjigae (which is a stew) and it’s not traditional Korean kimchi soup either. The heat is milder, there’s a subtle sweetness and the soup base is decidedly Japanese.
Lightly fried cubes of tofu, omelette torn into chunky pieces, bok choy and goji berries (wolfberries) are simmered in chicken bone broth seasoned with soy sauce and fish sauce.