Kimchi, Plant-Based Meat, and Tofu Soup

Name: Kimchi, Plant-Based Meat, and Tofu Soup
Yield: Serves 4 to 6
Ingredients: 2 teaspoons, vegetable oil; 12 ounces, plant-based ground meat; ¼ teaspoon, table salt; ½ teaspoon, pepper; 1 tablespoon, grated fresh ginger; 3 cups, water; 3 cups, kimchi, drained with ¼ cup brine reserved, chopped coarse; 2 cups, vegetable broth; 8 ounces, firm tofu, cut into ½-inch pieces; ½ cup, mirin; 2 tablespoons, soy sauce; 4 , scallions, sliced thin; 1 tablespoon, toasted sesame oil

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Kimchi stew can be found on dinner tables across Korea in an almost limitless number of variations. Here's a plant-based version.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME40 minutes

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Kimchi stew can be found on dinner tables across Korea in an almost limitless number of variations. All of these variations share a warming, tangy depth that inspired us to develop this plant-based soup. We first cook the plant-based meat w...

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