Thinly sliced squash, meaty shiitakes, and a bunch of kale join the usual suspects of kimchi and soft tofu in this comforting stew.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:30 minutes
- 2 tablespoons sesame oil
- 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes
- 1/2 pound shiitakes mushrooms, ends removed, caps sliced
- 1 bunch of kale, ends trimmed, leaves roughly chopped
- 2 cups kimchi, roughly chopped
- 1/2 cup kimchi liquid
- 4 cups homemade or store-bought low sodium vegetable or chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste
- 1 pound soft tofu, cut into 1-inch cubes
- 2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)
Warm sesame oil into a medium saucepan over medium-high heat. Add scallion whites and garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add squash and shiitakes, stir well, and cook until squash starts to soften, 3 to 5 minutes minutes. Add chopped kale and cook, stirring often, until leaves turn bright green and wilt slightly, about 2 minutes.
Stir in kimchi, kimchi liquid, stock, water, soy sauce, mirin, gochujang, and doenjang. Bring to a boil over high heat, reduce heat to a strong simmer. Stir in soft tofu and kochukaru (if using), and cook until kale is tender and soup has slightly thickened, about 10 minutes. Season to taste with more salt and chili flakes if desired.
Serve soup immediately, sprinkled with scallion greens.