Hearty, savoury and a delicious warming broth.

Don’t panic, this Kimchi, tofu & veggie broth (+ pork) is for all the family.

  • SERVES: 4
  • COOKING TIME: 40 mins

And if you thought I was going vegan, I’m afraid (or happy to say), I’m not.

But I do think it’s important that we cut back on our meat consumption.

To do our bit for the planet.

Because if you’ve been listening to any of the COP26.

Then you’ll know, we need to get cracking now to stop the planet warming even further.

And although, it’s a very complex issue when it comes to farming.

I still believe we don’t need to eat meat every day.

But we should focus on better quality, locally sourced produce – meat, veg & fruit.

And making sure we understand where our meat comes from i.e. not industrialised farming.

And looking to farmers who care for their animals and are working towards sustainable farming and animal welfare.

These are ways to ensure a better future for the planet, the economy and our health.

(*In my opinion)

Kimchi, tofu & veggie broth (+ pork)

So, I have tried this really easy recipe.

And I did it totally veggie-tofu style, which was delicious.

It’s a great midweek meal.

And sometimes when we’ve already had our veggie quota for the week.

I adapt it a little by adding some (high quality) pork (or chicken).

Kimchi

First off… you can get it in supermarkets.

So this dish isn’t one of those out-of-reach recipes.

Also, if you can’t find it, I just sweated down some onions, added a tablespoon of rice wine and fish sauce.

And hey presto! It wasn’t a bad substitute at all.

But kimchi is special.

And is hugely popular in Korea.

It’s made from pickling and fermenting vegetables (usually cabbage), garlic, ginger, and fish sauce.

With amazing flavours of sweet, sour, and spicy.

So, it’s fresh and zingy.

Gochujang paste

This is a new ingredient for me.

And one I’ve come to love.

It’s a spicy Korean pepper paste made from red chilli peppers, sticky rice, fermented soya beans and salt.

It adds chilli heat to dishes but also a deep savouriness from the fermented soya beans.

You can find it online and in some supermarkets.

And if you need a substitute, try Sriracha chilli sauce or a Thai chilli paste

Kimchi, tofu & veggie broth (+ pork)

What makes this recipe great, is the kimchi and gochujang paste do all the hard work.

So your flavours are hearty, savoury, spicy (but not madly) giving you a wonderful deep broth.

Which is also healthy.

And very adaptable from veggie to a meat dish.

Kimichi, tofu & veggie broth (+pork) – great adaptable veggie/vegan, meat lovers recipe
  • SERVES: 4
  • COOKING TIME: 40 mins

Ingredients

  • 3 tbsp of rapeseed oil
  • 1 onion, peeled and finely chopped
  • 1.5cm piece of ginger, grated
  • 2 garlic cloves, crushed
  • 200 g sliced pork tenderloin or chicken (optional)
  • 300g of good quality kimchi
  • 1tbsp of gochujang paste
  • 1 tbsp of honey
  • 200g of oyster mushrooms, cut into 1cm strips (I used chestnut as there were no oyster)
  • 1l of reduced-salt vegetable stock
  • 400g of extra firm tofu, sliced (*if adding pork or chicken, you don’t need tofu)
  • 250g of tenderstem broccoli, halved
  • 2 spring onions, shredded

Method

Heat the oil in a casserole dish and when hot, add the onion. Fry for 8 mins until soft then add the ginger, garlic, kimchi – and sliced pork or chicken (*if adding meat, fry for a few mins before adding the kimchi). Fry until the kimchi starts to caramelise, around 8-10 minutes. Then add the gochujang paste and honey and stir to mix.

Throw the oyster mushrooms (or chestnut mushrooms) into the pan and fry for 3 mins then add the stock. Bring to a boil, then turn the heat down and simmer for 10-12 mins until it tastes like all the flavours have come together.

Layer the tofu slices (*don’t add if using meat in this dish) in a fan shape on one side of the pot, place the tenderstem broccoli on the other side and prod both so they’re slightly submerged in the liquid. Put the lid on and cook for another 6 mins or until the tenderstem is tender.

Check the seasoning and serve garnished with the spring onions and with bowls of freshly steamed jasmine rice or noodles.

Looking for more veggie/vegan and adaptable recipes?

Visit, here.

Recipe from: Tenderstem.co.uk