Korean-style Kimchi Stew

Korean-style Kimchi Stew is a vibrant and hearty dish that combines the spicy tang of kimchi with a variety of vegetables, creating a warming and satisfying meal. This vegan twist is perfect for a midnight snack, providing comfort and nourishment.

Ingredients

• Kimchi - 150 grams
• Tofu - 200 grams, firm
• Vegetable broth - 500 ml
• Carrot - 1 medium, sliced
• Zucchini - 1 small, sliced
• Green onion - 2, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon (adjust to taste)
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 100 grams, fresh

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
2. Add the sliced carrots and zucchini to the pot, cooking for another 3-4 minutes until slightly softened.
3. Stir in the kimchi and soy sauce, cooking for an additional 2 minutes to allow the flavors to meld.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Add the sliced mushrooms and tofu cubes into the pot, letting them simmer for about 10 minutes.
6. Add the spinach and chopped green onions, cooking for another 2-3 minutes until the spinach wilts.
7. Taste and adjust seasoning with chili flakes or additional soy sauce if desired.
8. Serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• High in vitamins and minerals from the variety of vegetables.

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