Kimchi and tofu stew

 This is my current favourite meal. It’s got so many health and nutrition benefits, comes together quickly, is versatile, and feels like an indulgent treat of a meal. TICK ✅ 

I first tried this (https://www.bonappetit.com/recipe/tofu-and-kimchi-stew) recipe but have tweaked it to this below recipe I’ve written up:

Makes 4-6 serves

Ingredients

1TBS olive oil

6 cloves of garlic, sliced and diced

One one-inch piece of ginger, diced

6-8 spring onions, sliced finely

4 cups of vegetable stock

2 cups boiling water

2TBS miso paste

2tsp korean (fine) chilli flakes 

1TBS soy sauce

1/2 cup Kim chi

2-3 cups veggies of choice, finely sliced. My faves are mushrooms, cabbage, carrot, daikon radish, pak choy, Kai lan, or other asian greens.

~200g Tofu of choice, sliced. I love Beijing chilli tofu. Silken tofu is also recommended. 

*you could replace the miso paste and chilli flakes with 3-4TBS of gochujang (Korean hot pepper) paste 

Method

• Heat oil in a large saucepan over high. Cook white and pale-green parts of spring onions (reserve the rest to garnish), garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add veggie stock and water, then stir in miso paste, chilli flakes and soy sauce. Add vegetables and gently simmer until veggies are tender, 15–20 minutes.

• Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Scatter reserved spring onions over.