Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gvegan gluten-free napa cabbage kimchi, chopped, with juices
- 500 gfirm tofu, drained and cut into thick slices
- 150 gmushrooms, sliced
- 120 gonion, sliced
- 3 clovegarlic, minced
- 1 tbspneutral oil
- 1 tbspgochugaru chili flakes
- 900 mlgluten-free vegan vegetable stock
- 1 tbspgluten-free tamari
- 1 tspsugar
- 2 eachscallions, sliced
- 1 tsptoasted sesame oil
Make it
- Warm the neutral oil in a heavy saucepan over medium heat. Add onion and cook for 4 minutes, then add garlic and kimchi with its juices and cook for 4 minutes more, stirring.
- Stir in the gochugaru for 20 seconds. Add the stock, tamari, sugar and mushrooms, bring to a boil and reduce to a gentle simmer for 10 minutes.
- Lay the tofu slices in the broth and simmer for 5–6 minutes until hot through, keeping the pieces mostly intact.
- Turn off the heat, stir in the sesame oil and top with scallions. Divide the soup and tofu evenly among four bowls and serve hot.
Ingredients, recipe context & sources
Ingredient flags: Soy, Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.