Heat 4 g sesame oil in a small pot over medium heat. Add 150 g cubed lean beef and ½ chopped small onion; cook until the beef is browned. Add 3 minced garlic cloves and stir briefly.
Stir in 7 g fine gochugaru (about 1 tablespoon). Add 250 g water and 5–6 g beef or anchovy dashida stock powder; bring to a simmer.
Add 60 g chopped zucchini and 312 g soft silken tofu (one tube). Gently simmer until the zucchini softens and the beef is fully cooked. Add black pepper to taste.
Taste the broth before adding any soy sauce or salt because dashida is already seasoned. If needed, add a little soy sauce, then salt only if it still needs seasoning.
For the recommended egg, crack 1 egg into the simmering soup and cook until set. Add optional enoki mushrooms, green onions or jalapeños as desired, then serve hot. A stone pot is optional.
