tasty Korean seafood tofu soup in vitaclay 20 minutes!

• 1 package 11 ounces sundubu (extra soft/silken tofu)
• 2 ounces mushrooms
• 7 - 8 pieces of seafood assortment shrimp, mussels, clams, and/or oysters
• 1/2 small zucchini 2 - 3 ounces
• 1/4 onion 2 - 3 ounces
• 1 scallion
• 1 tablespoon red chili pepper flakes gochugaru- adjust to taste.
• 1 teaspoon sesame oil use a little more if using more gochugaru
• 1 teaspoon garlic
• 1 teaspoon soy sauce
• salt to taste about 1/2 teaspoon
• pinch pepper
• 1 cup anchovy broth or other broth or water
• 1 egg optional

Directions:

1. Add all ingredients in your clay pot. Set to cook for 30 minutes.
2. At last 5 minutes of cooking, add the seafood and boil until the clams and mussels open, 2 - 3 minutes. Salt and pepper to taste. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it's still boiling hot.

Serve over rice!