Sundubu Jiggae
This vegan sundubu jiggae recipe is a meat-free version of traditonal Korean soft tofu soup that's packed with vegetables.
Equipment
- Heat Safe Stone Pot optional
Ingredients
- 1 tbsp neutral oil
- 1-2 tsp gochugaru korean chili flakes
- 3 cloves garlic minced
- 1/2 yellow onion chopped
- 1/4 cup vegan kimchi optional
- 1/2 zucchini medium sized, diced
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 2 tsp coconut sugar
- 2 cups vegan dashi
- 1 pack silken tofu
- 1/2 pack enoki mushrooms or other mushrooms of choice
- 2 stalks green onion thinly sliced
Instructions
- Bring your pot up to medium heat and add neutral oil, gochugaru and garlic. Sauté for 2-3 minutes until fragrant, being careful not to burn.
- Add onion, kimchi (if using) and zucchini and sauté for another 2 minutes. Add Tamari, toasted sesame oil, coconut sugar and cook for 1 minute.
- Add vegan dashi to the pot, bring the mixture to a low boil and adjust the broth to taste.
- Add tofu and mushrooms to the pot, let cook for a few minutes, until tofu is warm through and mushrooms are tender.
- Garnish with scallions and enjoy with a side of rice.
Notes
If you would like to make this soup less spicy, omit or decrease the amount of gochugaru and/or kimchi used in the recipe. It will still be quite a delicious stew!