Equipment
- Dutch Oven
- stove
Ingredients
- 8 scallions, chopped, greens set aside
- 4 garlic cloves, minced
- 2" piece ginger, minced
- 12 oz oyster, cremini, enoki or shiitake mushrooms, thinly sliced
- 2 tbsp mirin
- 2 tbsp chili garlic paste
- 2 tbsp tamari or coconut aminos
- 6 cups @oceans halo “no chicken” broth
- 16 oz @oceanshalo shredded kimchi
- 12 oz firm silken tofu, cubed
- 1-2 tbsp korean chili powder, for desired spice
- 2 cups @oceanshalo sticky rice, cooked according to package
Method
- Heat a medium or large dutch oven over medium heat. Add a splash of cooking oil or broth to coat. Add in the whites of the onions, as well as the garlic and ginger and sauté for 2 minutes until fragrant. Add in the mushrooms and sauté for 5-7 minutes until tender and golden.
- Pour in the mirin, chili garlic paste, tamari or coconut aminos and broth. Bring to a gentle boil. Add in the kimchi including juices and the tofu. Stir to combine. Add your desired amount of korean chili powder depending on the spice you like.
- Serve hot, topped with a ball of sticky rice, and garnished with green onions.
Nutrition
Serving 1servingCalories 116kcalCarbohydrates 66gProtein 9gFat 3gSaturated Fat 0.3gPolyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 419mgPotassium 461mgFiber 5gSugar 7gVitamin A 593IUVitamin C 5mgCalcium 41mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
