Vegan Kelp and Daikon Sundubu

Ingredients

• 1 package (11-14 oz) Silken tofu
• 4 ounces Daikon radish
• 1 piece (4x4 inch) Dried kelp (Dashima)
• 3 cups Water
• 1 tablespoon Korean soup soy sauce (Guk-ganjang)
• 1 clove Garlic, minced
• 2 stalks Green onions, sliced
• 1 teaspoon Toasted sesame oil
• 0.25 teaspoon Salt(optional)
• 2 pieces Shiitake mushrooms, sliced(optional)

Instructions

1. 1

   Peel the daikon radish and slice it into thin, bite-sized squares about 1/8 inch thick.

2. 2

   In a medium pot, combine the water, dried kelp, and sliced radish.

3. 3

   Bring the pot to a boil over medium-high heat, then reduce to a simmer for 10 minutes.

4. 4

   Remove and discard the dried kelp piece, but keep the radish in the broth.

5. 5

   Add the minced garlic and sliced shiitake mushrooms, then simmer for another 5 minutes.

6. 6

   Carefully scoop the silken tofu into the pot in large chunks using a spoon.

7. 7

   Season the broth with the soup soy sauce and salt to taste, allowing it to boil for 2 more minutes.

8. 8

   Turn off the heat, drizzle with sesame oil, and garnish with sliced green onions before serving.