Vegan Sundubu Jjigae (Soft Tofu Stew)

chejorge.com

John

subheading: Base Broth:

650 grams water

15 grams kombu (dried kelp)

4 dried shiitake mushrooms

1 teaspoon mushroom bouillon

1⁄4 teaspoon MSG (optional)

subheading: Soft Tofu Stew:

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil

2 tablespoons gochugaru (Korean red pepper flakes)

2 cloves garlic, minced

1⁄4 yellow onion, roughly chopped

1 scallion, finely chopped

1⁄2 cup vegan kimchi (homemade recipe HERE)

1 tablespoon light soy sauce

400 grams base broth (or more, adjust to preference)

1 tube (350 g) extra-soft silken tofu

Directions at chejorge.com

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