Soft tofu is often presented in this dish, but I am tend to add in easy baked tofu for most dishes. ( See recipe below) You can definitely add seitan to sit in for the traditional pork version, but I am do my best to add less gluten in my diet to attack digestion issues.
Also, Olivia will tell you that I am not by the book and go by taste. It is okay if ingredients aren't exact- just don't stray too far from it.
- 1 tablespoon sesame oil
- 3-4 clove of garlic (sliced or chopped)
- 1 small white or yellow onion (sliced in moons)
- 6-8 cups water or vegetable stock
- 1 small white potato (cut in small cubes)
- 1 tablespoon Korean red pepper paste (gochujang)*
- 1 tablespoon rice vinegar
- 1 tablespoon of tamari, Bragg’s, or soy sauce
- 1 tablespoon mirin
- 1 teaspoon of white miso*
- 1 oz. Wood ear mushrooms (Soaked in water for at least
30 minutes) *
- 6 scallions, chopped (I add more as green onion is my
favorite in Asian soups and nothing beats it sweetness)
- 1 1/2 cups kim chi, chopped
- 8 ounces of easy baked tofu (see recipe below), cut
into 1/2 inch cubes
- 1/2 cup short grain white rice (Sushi)
- Couple handfuls of fresh spinach, kale, or any greens
that floats your boat.
- Fresh crushed black pepper
- Optional: Shitake or Cremini mushrooms, shredded
carrots,
*You can purchase these items at specialty food stores or Asian markets.
Make
sure your wood ear mushrooms are already soaking and your tofu is baked or baking.
Heat the sesame oil in your soup pot at a medium heat. Sauté onion moons and
garlic. Be sure not to burn them. Add your vegetable stock and potatoes. Add
your Korean paste, soy sauce, and vinegar. Let simmer until potatoes are almost
done. At this point you can prepare your sushi rice as it cooks pretty quickly.
(I am lazy and throw the rice into the soup to cook to save time.
Traditionally, it is served on the side.) Add your green onion, tofu, and
mushrooms. Make sure your rice is cooked through and add greens and miso.
Easy Baked Tofu
15-16
oz. of Tofu
2
tablespoons of Oil (coconut, peanut, olive, or canola)
2
tablespoons of tamari, Bragg’s Liquid Aminos, soy sauce
Preheat
the oven to 350 degrees.
Press,
drain, slice up your tofu. Add the tofu to a baking sheet that has a bit of oil
to prevent sticking. Add oil and sauce and make sure all the tofu is coated.
You can use a spatula.
Bake
the tofu for 15-20 minutes, turning the tofu at least once to make sure it is
baked evenly and not sticking. Check your tofu. I tend to bake it until it has a tougher texture.
