Vegan Gukbap

Vegan Gukbap is a hearty Korean soup made with a rich, umami broth infused with seaweed and plant-based seafood alternatives. This comforting dish is perfect for a cozy meal that captures the essence of traditional Korean flavors without any animal products.

Ingredients

• Water - 4 cups
• Dried kelp (kombu) - 10 grams
• Shiitake mushrooms (dried) - 20 grams
• Soy sauce - 2 tablespoons
• Miso paste (white or yellow) - 1 tablespoon
• Firm tofu - 200 grams, cubed
• Vegan shrimp (or jackfruit as a substitute) - 100 grams
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Cooked rice - 1 cup
• Sea salt - to taste
• Black pepper - to taste
• Chili flakes (optional) - 1/2 teaspoon

Steps

1. In a pot, add 4 cups of water, dried kelp, and dried shiitake mushrooms. Bring to a boil and let it simmer for 10 minutes to create a rich broth.
2. Remove the kelp and mushrooms from the pot, reserving the mushrooms. Slice the shiitake mushrooms thinly and return them to the pot.
3. Stir in the soy sauce, miso paste, minced garlic, and grated ginger. Mix well until the miso is dissolved.
4. Add the cubed tofu and vegan shrimp to the pot. Simmer for 5-7 minutes until heated through.
5. In a separate bowl, combine the cooked rice with a drizzle of sesame oil, salt, and black pepper.
6. To serve, place a portion of the flavored rice in each bowl and ladle the hot soup over it.
7. Garnish with chopped green onions and sprinkle with chili flakes if desired.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• Rich in antioxidants and vitamins from seaweed and mushrooms.
• High in plant-based protein from tofu, promoting muscle health.

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