I used my homemade kimchi recipe, to make sure the kimchi is vegan (I found quite a few brands that sell vegan kimchi, but making your own is not a big fuss either. We have a recipe here on PD, too.).
Kimchi is beloved for its unique flavor profile—garlicky, savory, slightly spicy, sour, and a little bit sweet. It's considered an acquired taste, but it's definitely worth a try. The soup also is nutrient packed with veggies, mushrooms, and tofu.
YIELDS
2-3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp sesame oil
- 3 cups vegan kimchi
- 3 cloves garlic minced
- 1 tbsp gochujang (chili paste)
- 1/4 cup kimchi brine
- 3 cups vegetable stock
- 2 tsp maple syrup
- 3-4 dried shiitake mushroom caps
- 1 piece dried seaweed
- 1 cup zucchini sliced
- 1 medium daikon radish peeled and sliced into thin rounds
- 3 large green onions, sliced diagonally
- 1 pack medium-firm tofu, sliced into 0.5 cm thick bite-sized pieces
- 1-2 tbsp soy sauce
- Freshly toasted sesame seeds
- 1/2 tsp gochugaru (chili flakes)
Directions
1. Thinly slice the scallions, separating the white and the green parts. Mince the garlic.
2. Heat oil in a large skillet or pan over medium heat. Add the white parts of the scallions and garlic. Add the gochujang, and gochugaru. Stir until the pastes are well mixed with the onion and garlic, about 2 minutes.
3. Add the kimchi brine, vegetable stock, maple syrup, dried shiitake mushrooms, daikon radish and kombu. Bring to a simmer, cover, and cook until radish is slightly softened (I like to leave a little crunch in the radish), about 10 minutes.
4. 10 minutes before serving, add the zucchini and tofu. Cover and allow to simmer until the mushrooms and zucchini are cooked through, about 10 minutes.
5. Stir in kimchi and tofu. Taste and add soy sauce as needed, for saltiness.
6. Garnish with green onion and sesame seeds (if using) and serve immediately with rice.
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Photo: Imola Toth
