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Vegan Soondubu Jjigae

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

Ingredients

  • 1 tbsp sesame oil
  • 1 green onion chopped white and green parts separated
  • ½ medium onion sliced
  • 2 cloves garlic minced
  • 5 dried shiitake mushrooms rehydrated and sliced
  • 1 cup kimchi chopped
  • 2 tsp gochugaru
  • 2 tsp tamari
  • 1-2 tbsp kimchi juice
  • 2 inch piece of kelp
  • 2 cups vegetable stock
  • Salt to taste
  • 1 package extra soft tofu
  • 1 bunch enoki mushrooms
  • 1 egg optional

Instructions

  1. Heat up a small pot over medium heat, add sesame oil, white part of the green onion, and sliced onion to the pot. Saute until the onion starts to become translucent.
  2. Then, add garlic, mushrooms, and kimchi to the pot. Saute for a minute or two.
  3. Next, add gochugaru, tamari, and kimchi juice. Saute for another minute.
  4. Lastly, add kelp and vegetable stock to the pot and bring to a boil. Season with salt to taste. Let soup boil for 3 to 4 minutes.
  5. Add soft tofu and enoki mushrooms. Break the tofu up in the pot. Let cook another 4 to 5 minutes.
  6. Serve with chopped green onion on top. Optionally, crack an egg in before serving (while the soup is hot).