Years ago, I remember colleagues of mine waiting on an incredibly long line to get this Korean tofu soup for lunch during freezing NYC winters. Now I make it year-round, even in the middle of the scorching Texas summer – go figure. Traditionally, this soup is made with meat or seafood, but I find the vegan version easy and just as tasty. Gochujang and kimichi have made it to many major markets, and you can find the rest of the specialty ingredients at your local Asian supermarket.
Adapted from J. Kenji López-Alt’s Soondubu Jjigae (Korean Soft Tofu Stew) on Serious Eats. Serves 4.
1 four-inch-square piece kombu (sea kelp)
1 tablespoon miso paste
2 cups very fermented kimchi with juice
1 tablespoon vegetable oil
6 scallions, finely sliced, greens and whites reserved separately
4 cloves garlic, pressed through a garlic press
2 tablespoons gochujang
1 tablespoon light soy sauce
2 to 4 tablespoons gochugaru, to taste (Korean dried chili flakes)
8-12 ounces mushrooms (shiitake, cremini, button, whatever)
24 ounces soft silken tofu, roughly broken
Put kombu and miso in a medium sauce pan and cover with 1 quart water. Bring to a simmer and remove from heat. Whisk miso to break down any clumps. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible.
Roughly chop kimchi and reserve kimchi and juice separately.
Cut the mushrooms into pieces - for shiitakes I like strips, creminis or others you may want to quarter (or smaller, depending on how large they are).
Heat oil in a 2 to 3 quart stone dolsot or dutch oven over medium-high heat until shimmering. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.
Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add mushrooms and stir to coat. Add strained broth, gochugaru, and soft tofu. Stir gently and heat until boiling. Season to taste with more gochugaru or soy sauce if desired. Remove from heat and sprinkle with scallion greens. Serve immediately while still boiling, alone, or with rice on the side.