Soft Tofu and Vegetable Stew
Soft Tofu and Vegetable Stew
Try this quick and easy Korean vegetarian stew recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 45 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 4 servings
Ingredients
  • Stock:
  • 4 dried Shiitake mushrooms
  • 3 cups (700 milliliters) Water
  • 1 (roughly 5 x 2 inches/13 x 5 centimeters) piece Kombu (dried kelp seaweed)
  • 1 Spring onion or Scallion, roughly chopped
  • ½ Onion, roughly chopped
  • Stew:
  • 1 tablespoon Vegetable oil
  • ½ Onion, chopped
  • 2 tablespoons Korean chilli flakes (gochugaru), or to taste
  • 1 teaspoon grated Ginger
  • 2 cloves Garlic, grated
  • 1 small Courgette or Zucchini, cut into quarter moons, about 1-centimeter/-inch thick
  • 2 cups (50 grams) baby Spinach leaves
  • 2 cups (100 grams) mixed Mushrooms (button, enoki, oyster, shitake), stems trimmed, sliced lengthwise into 1-centimeter/-inch thick pieces
  • 1 cup (85 grams) 2 centimetre/1-inch thick sliced napa or Korean Cabbage leaves
  • 510 grams (510 grams) soft silken Tofu, broken up into large chunks
  • 1 teaspoon Kosher salt or Sea salt
  • Garnish
  • 2 large Eggs
  • 1 tablespoon roasted Sesame oil
  • 4-5 Chives, cut into thirds crosswise
  • 1 Spring onion or Scallions, sliced thinly on a bias
  • 1 Red chilli, sliced thinly on a bias
Method

For the stock: In a large pot, place the water, mushrooms, seaweed, scallions/spring onions and onions. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook, covered, for 45 minutes. Strain the stock, discarding the solids/boiled items, and set aside. For the stew: In a heavy thick-bottomed medium pot, drizzle in the vegetable oil and warm over low heat. Add the onion and the gochugaru. Sauté over medium-low heat, until onions are just soft, taking care not to brown them. Add the ginger and garlic, give it a quick mix, then pour in the reserved stock. Bring to a simmer over medium-high heat, then stir in the courgette/zucchini, spinach, mushrooms, and napa or Korean cabbage. Bring to a boil, then lower the heat to maintain a simmer and cook until the vegetables are softened, about 5 minutes. Season with salt then add the tofu carefully as it will break apart easily. Simmer until the tofu is heated through. Crack a couple of eggs in on top and give it a gentle mix to break it apart and cook. Garnish the stew with chopped chives, scallions/spring onions, and red Chillies. Serve immediately

Tip: If you aren’t a vegetarian, try using clams and clam juice in the broth as they add a great flavor and start the stew off with a little bit of bacon as well

Tip: In Korean markets you can try to find my favorite silken tofu which comes in tube

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