Vegan Sundubu Jjigae (Soft Tofu Stew)
A hearty and spicy Korean stew with soft tofu, vegetables, and a flavorful broth.
Ingredients
- about 450 g Soft Tofu (Sundubu)
- 4 cups Vegetable Broth
- 1 cup Kimchi
- about 113 g Shiitake Mushrooms
- 1/2 medium Onion
- 2 tablespoons Gochugaru (Korean Chili Flakes)
- 1 tablespoon Soy Sauce
- 2 cloves Garlic
- 1 teaspoon Sesame Oil
- 2 stalks Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine vegetable broth, kimchi, shiitake mushrooms, and onion. Bring to a simmer.
- 2Add the gochugaru, soy sauce, and garlic. Simmer for 10 minutes.
- 3Gently add the soft tofu, breaking it into large pieces.
- 4Simmer for another 5-7 minutes, or until the tofu is heated through.
- 5Garnish with green onions and sesame oil before serving.
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