Veganuary is over now, but I am a big fan of veggie forward dishes in general!
Actually, I struggle to eat enough protein in my life in general, I love vegetables so much! Tofu though is a great source of protein and this warming soup has it all. So this delicious Sundubu Jjigae is one of my fave dishes to whip up, and can be made in no time. This versatile soup can also be adapted to include seafood, beef, or pork. I like to use a nice anchovy stock and toss some shrimp/prawns in sometimes too.
To make a vegan version, the recipe is simple. Start with a flavourful stock, combining classic Asian aromatics: onion, spring onion, kombu/seaweed, dried shiitake mushrooms, and garlic.
The base of our stew gets its kick from gochugaru, Korean chilli powder, along with a generous helping of garlic and ginger. We then add in a bunch of hearty veggies – Napa cabbage, zucchini/courgette, and a mix of mushrooms, followed by delicate silken tofu, added last to prevent it from breaking up too much.
This comforting stew is a quick, easy delight, perfect for any meal. And if you’re short on time, a simple vegetable bouillon cube does the trick for the stock. Remember, to keep it vegan, skip the egg and just enjoy the rich, wholesome flavours of the veggies and tofu. For the full recipe, visit Judyjoo.com or click the link in my bio.
Do you like tofu? How do you like to prepare it?
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