Spicy Tofu Kimchi Stew (Sundubu Jjigae)

Ingredients

• 6 cups Vegetable broth
• 1 1/2 cups Kimchi, chopped
• 1 package Soft tofu (silken)
• 1 cup Shiitake mushrooms, sliced
• 1/2 medium Onion, sliced
• 2 tbsp Gochujang (Korean chili paste)
• 1 tsp Gochugaru (Korean chili flakes)
• 2 cloves Garlic, minced
• 1 tbsp Soy sauce (gluten-free)
• 1 tsp Sesame oil
• 2 stalks Green onions, sliced

Instructions

1. 1In a pot, bring the vegetable broth to a boil.
2. 2Add the kimchi, shiitake mushrooms, and onion. Simmer for 5 minutes.
3. 3Stir in gochujang, gochugaru, garlic, and gluten-free soy sauce.
4. 4Gently add the soft tofu, breaking it into smaller pieces.
5. 5Simmer for another 5-10 minutes until the tofu is heated through.
6. 6Drizzle with sesame oil and garnish with green onions before serving.

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