Korean Kimchi Stew
Serves 210 mins prep45 mins cook
This amazing gut-healing soup is inspired by Korean Kimchi Stew, featuring vegan kimchi, garlic, and a savory broth. It's perfect for a comforting meal and can be served with roasted tofu, zucchini, and mushrooms.
0 servings
What you need
Instructions
1: Strain the kimchi and save the juice. 2: Heat a medium pot over medium-high heat and add the strained kimchi. Sauté about 30 seconds to 1 minute, until fragrant. Add the chopped garlic, stir, and let cook until fragrant, about 30 more seconds. 3: Add the remaining kimchi stew ingredients, including the juice, to the pot and simmer until warm and fragrant, about 10 minutes. 4: For the suggested servings, roast tofu, zucchini, and mushrooms in the oven. Season the tofu to taste with a little olive oil, sea salt, and pepper and bake at 400°F for about 30-35 minutes until firm and golden brown. At about 20 minutes, add the sliced zucchini and mushrooms and bake for the final 10-15 minutes, until tender. 5: To serve, add the tofu, zucchini, and mushrooms or your favorite protein and veggies to a bowl and pour the kimchi stew on top. Enjoy!View original recipe