Cut the zucchini (courgette) into bite-sized chunks – I like to quarter a large zucchini or half a baby zucchini before slicing it into smaller pieces. Sprinkle with a pinch of sea salt and set aside.

Place a heavy-based saucepan on medium heat. Add the oil, sliced onion, minced garlic and grated ginger, with a good pinch of salt. Sauté gently, stirring occasionally, until the onions are softened a little and it starts to smell fragrant – about 5 minutes. Add the gochugaru and stir constantly for a minute without letting it burn – the flakes will bloom and turn everything a beautiful bright red, but they burn easily.

Pour in the stock, then stir in the soy sauce, mirin, and white pepper. Add the zucchini and soft tofu. Roughly break the tofu up with a spoon and increase the heat to bring to a boil. Once it starts to bubble, reduce the heat to medium and cook until the courgettes are tender – about 10 minutes. Taste and adjust the seasoning with salt – I add about 1 teaspoon of salt.

Scatter with the enoki mushrooms and gently crack in the eggs, if using. Sprinkle with the green chilli, if using (taste the stew for spiciness before adding the chilli). Cover with a lid to steam the eggs for 2 minutes, or until cooked to your liking.

Divide the Korean spicy soft tofu stew between bowls, carefully scooping each egg into a bowl. Sprinkle with green onions and serve hot, with steamed rice.