Kimchi Stew

Kimchi Stew 2

I eat soup all year but with the weather turning colder I was looking for something hot, comforting, and SPICY.  Here's what I came up with!  YUM!

“Beef Crumbles”- 1 package

Mushrooms- 1 lb., white or cremini, sliced

Scallions- 1 bunch, cleaned, cut in 2” pieces

Garlic- chopped fresh or powder

Kimchi- 3 jars, 14 oz ea. (approx.)

Vegetable Broth- 2 qts. (approx.)

Extra Firm Tofu- 1 package*

Miso Soup- packaged, 2 servings

Nori (Seaweed Sheets)

Veg Oil/Sesame Oil

Salt/Pepper

Sautee white part of scallions in a combination of veg and sesame oil, and when partially cooked, add crumbles.  Continue sautéing and add mushrooms, garlic, salt/pepper, and additional sesame oil for flavor.

When crumbles, mushrooms, and garlic are cooked through (nicely browned), add kimchi….. carefully.  (I gave myself a kimchi shower!).  Stir to combine and add vegetable broth to cover vegetables.

Simmer until vegetables are soft.  Add miso soup and green part of scallions.  Stir.  Add tofu and simmer until tofu is heated through.

Ladle into bowls and serve sprinkled with nori.  Eat as is, or with hot rice.

SO good!

*Pour the water out of the tofu package.  Press tofu in the package to remove more water.  I cut the tofu in the package, back and forth with a knife, and put it into the pot directly from the package.

 

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