1/3pack 1 oz./28gshimeji mushrooms(bottom ½ inch trimmed)
1pack 14 oz./397g silken tofu(drained and cut into 1-inch blocks)
2scallionsgreen parts only, sliced
Instructions
In a small pot, heat sesame oil on medium high. When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds
Add kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.
Add enoki, shimeji mushrooms and tofu and cook for 15 minutes
Garnish with the scallions and serve immediately
Quick Tip
Add more kimchi if desired and adjust the spiciness with chili paste and red chili pepper flakes.
NOTE
For a non-vegetarian version, you can stir fry 1/4 lb. chopped pork belly with kimchi. Instead of water, you can use anchovy stock. To make anchovy stock, put 5 dry anchovies and 1 two-inch square kombu in 2 1/2 cups water and boil for 10 minutes.