Vegetarian Kimchi Tofu Soup
with lady fingers, lemongrass and cauliflowers
February is my dry month, no alcohol no meat. One lesson that I’ve learnt from being a part-time vegetarian is that it’s actually not so hard to be a vegetarian.
First, when I go to grocery shopping, it’s pretty straightforward. Just buy vegetables, tofu, beans and fruits. No fuss. Don’t have to worry if we eat too much chicken or beef this week. Just veg. No choice is a good choice.
2nd lesson is that: vegetarian food seems much easier to prepare than meat. I don’t have to worry keep washing my hands when preparing raw meats. As no vegetables will get too much bacteria to cross-contaminated with. Brilliant.
Kimchi Jjigae is our staple diet before this. It is easy and we normally cook it with pork belly before our vegetarian month. But pork belly takes at least 30-40 minutes to cook before it gets really nice, soft and succulents. Now with the vegan version it only takes 20min or so, it’s a lot quicker and easier.
And the taste, hm. I honestly can eat this all the time without pork. It is still very yummy and I feel good and content even without meat.
Ingredients for 2 pax
- 1 small onion roughly chopped
- 2-3 cloves garlic, minced
- 1 cup Kimchi or more. Depending on how much kimchi u like (1 cup)
- 1/2 zucchini, quartered (1cup)
- 1/2 carrots, cut to bite size pieces (1 cup)
- cauliflower, cut to small pieces (1 cup)
- ladyfingers (2-3)
- mushrooms (any)
- spring onions
- red chili optional
My secret ingredients:
– Korean bean paste (doenjang) or Japanese Miso
– lemongrass stalk (1) – smashed it to release the aroma
Instructions (20 minutes)
1. Prepare all hard vegetables and lay them in a deep pot (onions, garlic, zucchini, cauliflower, carrots, lemon grass, kimchi)
* leave Soft vegetables like lady fingers, mushrooms and tofu for later
3. After 10 min check if carrots and cauliflowers are soft, if not boil for another 8 minutes.
6. Off heat. Garnish with spring onions
This vegan kimchi jjigae is so good for you.
By added lemongrass to the stock, it brings out another dimension of flavour! Definitely should try it out! Tag me on Instagram if you make this too:)
Do you know kimchi is full of probiotics?
This dish is full of vegetables! Enjoy your veggies. 😉