Soft Tofu and Aged-Kimchi Stew

Serves 2

Ingredients

• 1 lb silken soft tofu
• 1 1/2 cups aged napa cabbage kimchi
• 4 cloves garlic
• 1 inch piece ginger
• 4 stalks scallions
• 2 tbsp gochugaru
• 1 tsp salted shrimp paste
• 2 1/2 cups vegetable broth
• 1 tbsp sesame oil

Instructions

1. 1Mince the garlic and ginger. Slice the scallions, separating whites from greens. Roughly chop the aged kimchi.
2. 2In a medium pot over medium heat, warm sesame oil. Add garlic, ginger, scallion whites, and gochugaru. Cook for 1 minute until aromatic.
3. 3Add chopped kimchi and salted shrimp paste, stir-fry for 3 minutes to release flavors. Pour in vegetable broth and bring to a gentle simmer.
4. 4Carefully slide silken tofu into the pot in large pieces. Simmer uncovered for 8 minutes so the broth thickens slightly and flavors meld.
5. 5Taste and adjust seasoning with additional salted shrimp paste or gochugaru. Ladle into bowls and garnish generously with scallion greens.