This is a rendition of Korean soondubu (tofu soup). The main ingredient is tofu and the consistency should be like a chunky soup or stew. This recipe is inspired by this Korean Soondubu Jigae recipe.
Soft or silken tofu
Dashi broth (kombu and shiitake base work just fine)
Soy Sauce (Shoyu)
Vegetables of choice. Suggested: mushroom, spinach/kale, white radish (daikon) or baby bamboo shoots (takenoko). Adding 1-2 vegetables is best - keep it simple.
Make the dashi broth and bring to a boil.
Add garlic (minced or grated works).
Add soft/silken tofu.
Add soy sauce and vegetables.
When the stew is almost cooked, you can crack an egg over the top. Alternatively, you can serve this with a boiled egg.