1/2

2/2

100%

By Jieru Lai

Soon Tofu Stew

Name: Soon Tofu Stew
Cuisine: Asian
Ingredients: 150g Iberico Pork Collar (thinly sliced); 4–6 Mandu Dumplings (frozen); 300g Silken Tofu (one box); 2 Large Eggs; 250g Napa Cabbage (stems and leaves separated); 165g Kailan (stems sliced into coins, leaves kept whole); 250g King Oyster Mushrooms (sliced into rounds); 160g Enoki Mushrooms (trimmed and strands separated); 153g Yellow Onion (sliced into wedges); 1.5 tbsp Minced Garlic; 1 Green Chili (sliced); 250ml Water; 0.5 tsp Hondashi Powder; 1.5 tbsp White Miso; 2 tbsp Gochugaru (Korean red chili flakes); 1 tbsp Soy Sauce; 0.5 tsp Sugar; 1–2 tbsp Cooking Oil

6 steps

Recipe adjusted from https://www.instagram.com/reel/DVOj-mQgTzu/?igsh=czI1MDR4bDhzZzF2 using gemini

Updated at: Fri, 24 Apr 2026 01:21:59 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

2 servings

150gPork Collar

Iberico, thinly sliced

4Mandu Dumplings frozen

300gSilken Tofu

2Eggs

Large

250gNapa Cabbage

stems and leaves separated

165gKailan

stems sliced into coins, leaves kept whole

250gKing Oyster Mushrooms

sliced into rounds

160gEnoki Mushrooms

trimmed and strands separated

153gYellow Onion

sliced into wedges

1 ½ TbspMinced Garlic

1Green Chili

sliced

250mlWater

½ tspHondashi Powder

1 ½ TbspWhite Miso

2 TbspGochugaru

Korean red chili flakes

1 TbspSoy Sauce

½ tspSugar

1 TbspCooking Oil

Instructions

Step 1

Bloom the Aromatics (SEAR/SAUTÉ - Level 3) Heat the oil in the inner pot. Add the onions, garlic, and green chili. Sauté for 3–4 minutes until the onions are soft and translucent. Add the gochugaru and stir for exactly 60 seconds to "toast" the flakes and turn the oil a vibrant red.

Step 2

Sauté the Hearty Veg (SEAR/SAUTÉ - Level 4) Add the King Oyster mushrooms, Napa cabbage stems, and Kailan stems. Sauté for 2 minutes to ensure the vegetables are fully coated in the spicy oil.

Step 3

The Simmer (SEAR/SAUTÉ - Level 4) Add the water, Hondashi, White Miso, Soy Sauce, and Sugar. Stir well until the miso is completely dissolved. Add the Mandu dumplings. Let the broth come to a simmer and cook (Lid OFF) for 5 minutes.

Step 4

The Layers (SEAR/SAUTÉ - Level 2) Lower the heat. Carefully place the Silken Tofu chunks into the broth. Layer the Napa Cabbage leaves and Kailan leaves over the top.

Step 5

The Vegetable Wilt (SEAR/SAUTÉ - Level 4) Place the Enoki mushrooms on top of the greens. Do not add the pork yet. Place the Ninja lid on (vent OPEN) or use a glass lid. Run for 2 minutes. This high heat will force the vegetables to release their moisture and create the "soup."

Step 6

The Soft Pork & Egg Finish (Power OFF) Turn the Ninja completely OFF. * Open the lid. Drape the Iberico Pork slices in a single layer over the wilted mushrooms. Crack the 2 eggs on top of the pork. Lid ON: Let it rest for 3 minutes using only residual heat. This "shabu-shabu" method ensures the thin pork stays buttery and tender