Tofu and Kimchi Stew

From  Bon Appétit

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Yield

4 servings

Ingredients

• 1 tablespoon vegetable oil
• 6 scallions, white and pale-green parts chopped, dark-green parts reserved
• 4 garlic cloves, sliced
• 1 1-inch piece ginger, peeled, finely chopped
• 4 cups low-sodium chicken broth
• 3 tablespoons gochujang (Korean hot pepper paste)
• 3 tablespoons soy sauce
• 1 small daikon, peeled, sliced
• ½ cup kimchi
• ¼ block firm silken tofu

Preparation

• Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
• Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.