Quick & Easy Kimchi, Tofu, & Mushroom Stew
 
 
Serves: 2
Ingredients
Kimchi Stew
  • 1 (11 oz) package of extra soft tofu
  • 2 tsp. toasted sesame oil
  • ½ cup fully fermented sour kimchi, chopped into small pieces (I use old fermented kimchi)
  • 3 tbsp. of the kimchi juice from package
  • ¼ of an onion, diced
  • 1 tbsp. fresh ginger, minced
  • 1 tbsp. gochugaru
  • 1 tsp. garlic, minced
  • 1 small zucchini, chopped
  • ½ cup shitake mushrooms, chopped
  • 1 cup anchovy broth (recipe and ingredients below)
  • 1 tbsp. fish sauce
  • 1 bundle of enoki mushrooms
  • 1 scallion, chopped
Anchovy broth
  • 2 cups water
  • 6 medium dried anchovies
  • 1 piece of kelp
  • 1, 2 inch slice of Korean radish
  • ¼ of an onion, peeled and not cut
Instructions
Anchovy broth:
  1. Make the anchovy broth by combining all the ingredients for it listed above in a small pot. Boil on medium heat for 10 minutes, then strain the liquid into a bow. After it has been boiled you will have 1 cup of liquid left over to use. Set aside.
Stew:
  1. In a clay pot (or medium size pot if you don't have one), add the sesame oil and saute the onion, kimchi, garlic, gochugaru, shitake mushrooms, and zucchini (now is the time to add any other veggies you would like). Stir well, and cook until the kimchi and onion are soft, about 5 minutes. Next, pour in the kimchi juice and the anchovy broth. Bring to a boil and cook for about 5 minutes. Then add in the fish sauce and stir.
  2. Open the package of tofu, drain any extra juice off, and place it onto a paper towel. Very gently add the tofu, along with the enoki mushrooms. The tofu will fall apart very easily so be delicate breaking it apart and stirring. Cook for 5 minutes, stirring gently to make sure nothing is stuck to the bottom of the pan.
  3. Either serve in the clay pot or pour soup into a bowl, and top with the scallion.
  4. Enjoy!
Recipe by A Tasty Mess at https://atastymess.com/easy-kimchi-tofu-mushroom-stew/