Vegan Kimchi Jjigae (Kimchi Stew)

Ingredients

• 6 cups Vegetable Broth
• 2 cups Aged Kimchi, chopped
• 1 block Firm Tofu, cubed
• 1 cup Shiitake Mushrooms, sliced
• 1 package Enoki Mushrooms
• 2 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Gochugaru (Korean Chili Flakes)
• 2 tablespoons Soy Sauce
• 1 teaspoon Sugar
• 2 cloves Garlic, minced
• 1/2 cup Green Onions, sliced

Instructions

1. 1In a large pot, bring the vegetable broth to a boil.
2. 2Add the chopped kimchi and simmer for 15 minutes.
3. 3Stir in the gochujang, gochugaru, soy sauce, sugar, and minced garlic.
4. 4Add the tofu and shiitake mushrooms and simmer for another 10 minutes.
5. 5Stir in the enoki mushrooms and green onions and cook for 5 minutes, or until the mushrooms are tender.
6. 6Serve hot with rice.

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