Soft Tofu Soup (Sundubu Jjigae)

This is one of our household’s favourite dishes, but it’s often has anchovy paste and other not plant-based ingredients, so I thought, let’s make a new version! Kimchi is so good for you, and this soup is beautifully layered with a good kick of spice!

Soft Tofu Soup (Sundubu Jjigae)

Serves 6

Ingredients

• 1 package soft/silken tofu
• 1 cup chopped kimchi (make sure it’s vegan, some brands aren’t!)
• 1 tsp red chili flakes
• 1/2 tsp cayenne pepper
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1/4 cup kimchi juice (from the jar)
• 1 medium onion, diced
• 4 cups vegetable broth
• 1/2 knot dried kelp
• 1 tbsp soy sauce
• 1 tbsp miso paste

Instructions

1. Add oil, onion, and garlic to large soup pot, over medium heat. Cook about 5 minutes, stirring constantly, until onion becomes translucent.
2. Add all remaining ingredients to pot, and bring to a boil.
3. Scoop out kelp knot and blend with about a 1/2 cup of broth until in small pieces. Pour back into pot.
4. Turn down to a simmer, and let cook about 10 min.
6. Serve and enjoy!