Add half oinion and cubed firm tofu in stock and simmer for half an hour.
Discard the onion, and add doenjang. I use only half Tsp because my aged 2 year old doenjang is saltier than normal store bought one. You can taste while adding. Start with smaller amount. Continue to cook on high heat for about 10 minutes.
Get all veggies washed and cut up. Throw into the bubbling stew. Turn down and heat after boiling again and cook until all veggies are soft for about 5 minutes.
Pan sear a sunrise egg.
Add the egg on top of the stew and the shrimps. Cook until shrimp are done before adding the final herb, chopped scallions. Serve with sprouted brown rice or sourdough breads Check out my sourdough recipeAsian Yam Spelt sourdough Bread https://cookpad.com/us/recipes/5983642-asian-yam-spelt-sourdough-bread
