Ingredients

The following ingredients have 4 Servings
  • 6 scallions
  • 4 cloves garlic (minced)
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp vegetable oil (15 mL)
  • 1 8-oz package sliced mushrooms (226 g)
  • 4 cups veggie broth (950 mL)
  • 2 Tbsp Kimchi Hot Sauce (30 g)
  • 1 medium daikon radish (peeled and sliced into ¼ inch rounds)
  • 1 cup Lucky Foods Seoul Original Kimchi (150 g)
  • ½ 12-oz package silken tofu (cut into large cubes, 340 g)
  • soy sauce (as needed)

Instruction

  • Saute: Thinly slice the scallions, separating the white and the green parts. Mince the garlic, and finely grate the ginger. Heat oil in a large skillet or pan over medium heat. Add the white parts of the scallions, garlic, ginger, and mushrooms. Cook, stirring often, until mushrooms sweat out their moisture and are soft about 8 minutes.
  • Simmer: Add broth, hot sauce, and daikon radish. Bring to a simmer, cover, and cook until radish is slightly softened (I like to leave a little crunch in the radish), about 10 minutes.
  • Serve: Stir in kimchi and tofu. Taste and add soy sauce as needed, for saltiness. Ladle into serving bowls and top with the green parts of the scallions.