A lighter version using soft silken tofu and vegetable stock for a clean finish.
Hands-free mode with voice commands & timers
No ratings yet
In a small pot, sauté the chopped kimchi and minced garlic with the sesame oil over medium heat for 2 minutes.
Stir in the gochugaru and cook for another 30 seconds until the oil turns red and fragrant.
Pour in the vegetable stock and the kimchi juice, then bring the mixture to a boil.
Add the sliced shiitake mushrooms and soy sauce, then reduce the heat to a simmer for 5 minutes.
Carefully scoop the silken tofu into the pot in large chunks, being gentle to keep them from breaking too much.
Simmer for another 3 minutes until the tofu is heated through and has absorbed the flavors.
Taste the broth and add a pinch of salt or more soy sauce if needed.
Garnish with sliced green onions and serve immediately while piping hot.
