Tofu Kimchi Stew

Name: Tofu Kimchi Stew
Yield: Makes 4 servings
Cuisine: Korean
Ingredients: Green onions, 3 tablespoons thinly sliced; Sugar, 1 teaspoon; Yellow onion, ½, thinly sliced; Vegetable broth, 2 cups (16 fl oz/500 ml); Small zucchini, 1, halved lengthwise and sliced into ¼-inch (6-mm) pieces; Gochujang or sambal oelek chile paste (optional), 1-2 tablespoons; Napa cabbage kimchi, 1 cup (4 oz/120 g) roughly chopped, plus ½ cup (4 fl oz/125 ml) juice from kimchi jar; Dark sesame oil, 1 teaspoon; Soy sauce, 1-2 tablespoons; Garlic, 2 teaspoons finely chopped; Canola oil, 1 tablespoon; Fresh ginger, 2 teaspoons finely chopped; Soft tofu, ½ lb (250 g); Mirin, ¼ cup (2 fl oz/60 ml)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This Korean soup stars soft tofu, zucchini, cabbage, and red chile kimchi. You can adjust the spiciness of the soup by purchasing mild kimchi and using less chile paste, if desired. Serve with hot steamed rice.

Ingredients

Canola oil, 1 tablespoon
Yellow onion, ½, thinly sliced
Napa cabbage kimchi, 1

Method

In a large saucepan, warm the canola oil over medium heat. Add the onion and cook until it begins to brown, 4 minutes. Add the chopped kimchi, garlic, and ginger, and cook for 2 minutes.
Add the broth, zucchini, mirin, chile paste (if using), sugar, 2 cups (16 fl oz/500 ml) water, and the reserved kimchi juice, and bring to a simmer. Cover and cook until the zu