Vegan Kimchi and Soft Tofu Stew Recipe (Kimchi Sundubu Jjigae)

The weather in SF has been pretty cold and rainy lately, so I’ve been making a lot of soups. This Kimchi Sundubu jjigae 순두부찌개, which literally translates to Kimchi and Soft Tofu Stew, recipe originally came from The Foodie Takes Flight, but I’ve adapted it slightly by including unexpected herbs and food scraps in the broth to make it more nutrient-dense. This is less of a traditional recipe, and more of an herbalist’s take on one. It’s easy to substitute whatever veggies and fungi you have on hand (following recipes verbatim is simply not for me) and when I started cooking a lot, I realized the fun is in the creative alterations! This soup has a light yet really rich and flavorful base with a slight kick of spice from gochugaru.

Equipment 

• Large soup pot or Korean ttukbaegi (earthenware bowl)
• Cooking Spoon
• Strainer
• Jars or containers for storing broth, if making ahead of time
  

Making the Broth:
I use this as my basic broth for nearly every soup I make, so I always have these ingredients on hand. I usually make the broth ahead of time and keep it stored in quart-sized mason jars in my fridge. If I don’t use the broth up within 3 days, I’ll pour it into ice cube trays and save them for when I’m sick (and want soup but don't want to do much cooking) or for when I get around to making a soup. This broth is also great for cooking grains, such as rice or quinoa, and adds nutrients to them. You can use it as a substitute for water in most savory meals, and I’ll often use it to sauté things, like onions, instead of oil.

BROTH INGREDIENTS:

1. Cut kombu to fit into a large soup pot.
2. Add kombu, dried shiitake mushrooms, and veggie/fruit scraps* (if using) into pot. Cover with water until all scraps are fully submerged.
   
3. Turn up heat to high, until the mixture has reached a boil.
4. Reduce heat to low and simmer for 25-60 minutes.
5. Add in nettle leaves and oatstraw while the broth is simmering, or as soon as it’s turned off, making sure they are steeped for at least 10-15 minutes or so. Don’t add leaves during the boiling process; herbal roots can be added sooner.
6. Strain the broth. You want to have approximately 6-7 cups of the broth for the soup, more if you also plan to use it to cook your rice. Cooking rice isn’t covered in this recipe. 
7. (Optional) Leave mushrooms and seaweed in the broth, for up to a few days.

Alternatively, you can fill 2 quart-sized mason jars with the kombu and dried mushrooms and cover with just-boiled water for at least 4 hours. Refrigerate after 4 hours, if not using right away. This is a simple, less involved way to make the broth, though it wont have quite as much flavor or as many nutrients. If you’d like to up the nutrient count in this simpler broth, you can steep the nettle and oatstraw for 10-15 minutes, just as you would a tea, and strain it into the broth. This simpler method is a lot less to clean up, and I’ll use it when I don’t have veggie scraps to get rid of. No shame in keeping it easy! 

*I keep a gallon-sized bag in my freezer and every time I cook, I add whatever savory veggie or fruit scraps are left to that bag. Some scraps include onion and garlic peels, the ends of squash, the stems or tops of carrots, culinary herbs, and just about any part of the veggie you don’t typically eat. I do not recommend including things like citrus peels (save those for cleaning vinegars or skincare rituals.) 

** These ingredients can be omitted or swapped out for other items you may have on hand. I’ve used turnips, radishes, spinach, yellow summer squash, cauliflower, baby kale, chard, and so many others, depending on what’s in season and arrives in our CSA (community supported agriculture) box that week. Get creative & use what you’ve got! Recipes are guidelines, not set rules, especially when it comes to soups. 

1. Heat a large pot or or a Korean ttukbaegi over medium
2. Once hot, add cooking oil.
3. Add and sauté onion and white parts of scallion. Cook until translucent. 
4. Add in the 2T gochugaru. Cook down for 1-2 minutes to make the chili oil.
5. Add in ¾ C kimchi, saute for 2-3 minutes. 
6. Add in the soy sauce or coconut aminos and rice wine, until it slightly evaporates.
7. Add in carrots (and/or any other crisp veggies you may be using such as radish, turnip, or diced broccoli stems) and sauté for a few minutes.
8. Add in the fresh king oyster, shiitake or crimini mushrooms, and some of the enoki mushrooms (if using). Sauté for a few minutes until lightly cooked through, around 3 minutes.
9. Add in the zucchini and mix well.
10. Add cabbage (if using). Cook for 2-3 minutes.
11. Pour in the vegetable broth. I like this soup to be more brothy, less chunky, so I tend to add about 7 cups of broth, but feel free to adjust for preference.
12. Add in umami dashi powder (if using). Stir well. 
13. Bring to a boil over high heat and cook for 15 minutes or until the zucchini and mushrooms are cooked through. 
14. Add in any tender greens (if using).
15. Add a pinch of sugar and garlic. Allow to meld for a minute while stirring.
16. Taste broth. Adjust saltiness and spice level, to preference. If you plan to add more kimchi to individual servings (I always do) please note the broth with have a higher acidity level, which will help to balance flavors. 
17. Add in the soft tofu. Stir.
18. Add in remaining enoki mushrooms (if using) on top then leave to boil for 2-3 more minutes

19. Serve hot over your favorite type of rice. Top with green scallions and more kimchi (if desired). I usually add up to ¼ C of additional kimchi (based of taste) because I love it so much! I do this per individual bowl, so that it doesn’t mess up the balance of the entire soup if you have leftovers.

This recipe is a bit involved, but it’s soo good it’s definitely worth the effort! If you’re cooking for two, this recipe will make enough for about 3 days of soup- so it does go a long way. 

If you make this recipe, comment below and let us know how it goes and what adjustments you made! I’d love to hear about how you got creative and what changes you made.