Vegan Spicy Korean Vegetable Tofu Stew

This vegan vegetable tofu stew is my version of a traditional Korean stew. Comes together in less than 20 minutes and can be modified to use whatever vegetables you have around.

This Vegan Spicy Korean Vegetable Tofu Stew is hearty and comforting, while still being healthy and light. This stew also makes amazing leftovers! in fact, after the flavours have had a chance to blend it’s even better. Great for lunch the next day.

If you are having trouble finding the Korean red pepper paste, I recommend you look at your local Korean market or online. It is relatively inexpensive and lasts forever in the fridge, so it’s good to have around.  You could substitute sriracha if you cannot find this.

I highly recommend also adding some chopped zucchini or mushrooms to this soup. I didn’t have them for the pictures, but they would have really added to the soup in my opinion. Feel free to add any vegetables you like and remove any you don’t. you can really be flexible with this recipe.

Vegan Spicy Korean Vegetable Tofu Stew

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• Author: Kieryn
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

This vegan version of a traditional Korean soup comes together in less than 20 minutes and can be modified to use whatever vegetables you have around. It is hearty and comforting, while still being healthy and light.

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Scale 1x2x3x

Ingredients

• Enough mushroom broth to just cover the vegetables (you could use vegetable broth instead if that’s what you have)
• 3 Tbsp Miso paste (I suggest you use brown miso paste as it has a stronger flavour, but use whatever variety you have)
• 1 Tbsp Korean red pepper paste (Gochujang)
• 2 tsp Peanut butter
• 1 tsp Garlic powder
• Black pepper to taste
• 1 Large carrot (diced)
• Half a large red onion (quartered)
• 1 White potato (diced and peeled)
• Half a block of extra firm tofu (diced)
• Half of a lime
• 1 Tbsp Sesame seeds
• 2 Green onions

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Instructions

1. In a small bowl combine the miso paste, Korean red pepper paste, peanut butter, garlic powder and black pepper to create a paste.
2. In a medium soup pot add the potato, carrot, red onion, tofu and whatever other vegetables you would like. It’s also important to dice the carrot and the potato into very small pieces as this will ensure they cook quickly
3. Bring to a boil and stir in the paste until incorporated.
4. Continue to boil until the carrots and potatoes are cooked and the broth has reduced has become starchy (roughly 15-20 mins)
5. Top with a wedge of lime, sesame seeds and green onion.

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• Category: Vegetarian Soups and Stews
• Cuisine: Korean

Nutrition

• Calories: 378

Keywords: vegan, vegetarian, Korean, tofu, stew,

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