A vegan spin on Kimchi jjigae or Kimchi stew, a Korean dish traditionally made with fermented cabbage called kimchi and fatty pork. Sara's version is made with vegan kimchi, diced tofu, celery, bok choy and scallions.
A quick healthy recipe for those busy evenings!
Vegan Kimchi Soup
Ingredients:
1 cup vegan kimchi
1 cup water
1/2 cup white tofu, diced
1 small bok choy, halved
2 tsps soy sauce
2 Tbsps scallions, cut into chunks 1/4 to 1/2-inch long
Directions:
In a medium pot, bring water to boil.
Add the bok choy and cook for 5 minutes.
Add vegan kimchi, tofu and soy sauce and continue cooking for another 5 minutes.
Plate and garnish with scallions.
No animals were harmed during the creation of this recipe!
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