Kimchi soup (Jjigae) is a Korean classic that's easy to adapt to plant-based. Don’t be daunted by the ingredient list — this is super-easy to make and ready to eat quickly. Brimming with Korean seasonings and briny kimchi, the broth becomes flavorful in no time. - Nava Atlas
1cupvegan kimchimild or medium, or more if desired
2scallionsthinly sliced plus more (green parts) for topping
1/3cupfresh cilantro leavesplus more for topping
Instructions
Cut the tofu into 6 slabs crosswise and blot well between layers of clean tea towel or paper towel (or, if you have a tofu press, use it ahead of time). Cut the slabs into dice.
Heat the sesame oil in a soup pot or use water to saute to make oil-free. Add the onion and sauté over medium heat until translucent.
Add the garlic and continue to sauté until the onion is golden.
Add the cabbage, mushrooms, ginger, gochugaru, water, bouillon cubes, soy sauce, and tomatoes.
Bring to a slow boil, then turn down the heat and simmer gently until the cabbage and mushrooms are wilted, about 5 minutes.
Add the reserved tofu, bok choy, gochujang paste, kimchi, and scallions.
The broth will likely be a bit crowded, so add 1 to 2 cups of water, or more as needed.
Continue to cook over low heat for 5 minutes, or just until everything is piping hot.
Remove from the heat. Season with salt and stir in the cilantro. Serve at once, topping each serving with a little extra scallion and cilantro.