This Edmonds strip-mall restaurant is known for its soon-doo-boo, or soft tofu stew. The soon-doo-boo is served in superheated earthenware pots with a brick-red broth that seethes angrily around white curds of tofu. While it's still hissing, a server adds raw egg to the mix. The soup turns out to be pleasantly hot—no temple dabbing or hyperventilation, just a happy burn that dissipates fairly quickly. The pork and kimchee that flavor the soup are still detectable, and the texture is luscious.
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