Put all ingredients except soft tofu, egg and green onion in a pot and bring to a vigorous boil over medium-high heat. Continue to let it boil for another 3 to 4 minutes. Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium-high heat for another 3 or 4 minutes. Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for the added salt element. You may want to ratchet up the heat with more chili flakes, too. Bring the stew up to a vigorous boil again for 2 or 3 minutes. Remove from heat, crack raw eggs into the center, sprinkle green onions top, and serve with steamed rice on the side. Don’t forget to spoon some of the boiling hot stew broth over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through.
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