Delectable Vegetarian Korean Kimchi Jjigae Stew with Tofu

Ingredients

• 2 cups homemade or store-bought kimchi, roughly chopped
• 4 cups vegetable broth
• 1 block (16 oz) silken tofu, cubed
• 1 cup enoki mushrooms, trimmed and separated
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 1 green onion, thinly sliced for garnish

Instructions

1. 1

   In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1 minute.

2. 2

   Stir in the gochujang and soy sauce, cooking for another minute to combine.

3. 3

   Add the chopped kimchi to the pot, and cook for 2 minutes to let the flavors meld.

4. 4

   Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat to low and let it simmer for 10 minutes.

5. 5

   Add the silken tofu cubes and enoki mushrooms to the pot, stirring gently to combine. Simmer for an additional 5 minutes until the mushrooms are tender.

6. 6

   Taste and adjust seasoning if necessary. Garnish with sliced green onions before serving.