Prepare ingredients: Drain excess water from soft tofu and set aside. Mince garlic and slice onions thinly. Clean shrimp and pat dry. Slice zucchini into half-moons and chop mushrooms.

Create the base: In a medium pot or traditional ttukbaegi, heat sesame oil over medium heat. Add minced garlic and sliced onions, sautéing for 2-3 minutes until fragrant and onions become translucent.

Build the broth: Add 3 cups of water to the pot along with soy sauce, fish sauce, and gochugaru (Korean red pepper flakes). Stir well to combine and bring to a gentle boil.

Add vegetables: Once boiling, add sliced zucchini and mushrooms to the pot. Let simmer for 5 minutes to allow vegetables to soften and release their flavors into the broth.

Incorporate tofu: Carefully spoon the soft tofu into the pot in large chunks, trying not to break it up too much. Gently stir to submerge the tofu in the broth without mashing it.

Add protein: Nestle the shrimp into the stew, pushing them slightly into the liquid. Let cook for 3-4 minutes until shrimp turn pink and are cooked through.

Create egg drop: Crack an egg directly into the center of the bubbling stew. Let it cook for 2-3 minutes without stirring, allowing the white to set while keeping the yolk runny.

Season and finish: Taste the broth and adjust seasoning with additional soy sauce or salt if needed. Add sliced green onions and a drizzle of sesame oil. Let simmer for one final minute.

Serve immediately: Transfer the pot directly to the table (be careful, it will be extremely hot). Serve with steamed white rice on the side. The traditional way to eat is to mix spoonfuls of the stew with rice in your individual bowl.