Korean Kimchi Tofu Soup Soondubu Jjigae

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium yellow onion, medium dice
• Kosher salt
• 2 teaspoons Korean chile paste
• 1 medium zucchini, medium dice
• 1 cup kimchi, coarsely chopped (see What to Buy note)
• 2 cups low-sodium beef or chicken broth
• 1 teaspoon soy sauce
• 1 (14- to 16-ounce) package silken or soft tofu, drained
• 3 large eggs (optional)
• 2 medium scallions, thinly sliced (white and light green parts only)
• Steamed white or brown rice, for serving

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