Sundubu Gyeran Guk (Soft tofu and egg soup)

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• 1.5 cups anchovy broth (4 or 5 medieum dried anchovies and a small piece (about 2 inch square) dried kelp (dasima)
  Ingredient note

  Source: 1.5 cups anchovy broth (4 or 5 medieum dried anchovies and a small piece (about 2 inch square) dried kelp (dasima)
• 1 each small tomato (see note)
  Ingredient note

  Source: 1 small tomato (see note)
• 2 ounces green cabbage
  Ingredient note

  Source: 2 ounces green cabbage
• 1 package sundubu
  Ingredient note

  Source: 1 package sundubu
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1 teaspoon saeujeot (or fish sauce or Korean soup soy sauce)
  Ingredient note

  Source: 1 teaspoon saeujeot (or fish sauce or Korean soup soy sauce)
• 2 each eggs
  Ingredient note

  Source: 2 eggs
• 1 each small scallion, chopped
  Ingredient note

  Source: 1 small scallion, chopped
• 1 teaspoon sesame oil
  Ingredient note

  Source: 1 teaspoon sesame oil
• ½ teaspoon sesame seeds - optional
  Ingredient note

  Source: ½ teaspoon sesame seeds - optional

1. Add the dried anchovies and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil for 7 to 8 minutes. Remove the anchovies and dasima. Yields about 1.5 cups.
2. Meanwhile, cut the tomato into a few wedges and the cabbage into bite-size pieces.
3. Add the vegetables to the broth and bring it to a boil over medium high heat.
4. Add the sundubu in big chunks, followed by garlic and saeujeot (or your choice of seasoning). Bring it to a boil and cook for 3 to 4 minutes. Taste the soup and adjust the seasoning to taste.
5. Crack the eggs and lightly beat them. Drizzle over the soup. Do not stir right away.
6. Add the sesame oil and chopped scallion right before turning the heat off. Garnish with the optional sesame seeds to serve.