Vegan Sundubu Jjigae (Soft Tofu Stew)

To make a vegan stock, add onion, spring onion, kombu (seaweed), dried shiitake mushrooms, and garlic to a pot with water.

In a separate pot, drizzle some oil and sauté onions.

Add gochugaru (Korean chili powder), a good amount of garlic, and ginger, and stir to combine.

Pour in the prepared vegetarian stock.

Add napa cabbage, sliced zucchini (courgettes), and a medley of mixed mushrooms to the pot.

Finally, gently add the silken soft tofu, being careful not to break it apart.

Gently stir the stew, let it simmer until everything is cooked through, and serve hot.