Kimchi tofu stew

Serves: 2-4 people.
Level: Easy
Time: 10-15 minutes

Kimchi tofu stew by Bath Culture House


1 cup of kimchi

3 carrots, cut into medium-size chunks

3 mushrooms, sliced into medium-size chunks

1 cup of spinach

½ block of fermented tofu (optional)

2-4 tbsp of miso paste (optional)

50ml tamari (or GF soy sauce)

Fresh parsley or spring onion, to garnish

1½ litre water  



Step 1

Pour the water into a pan. Add the carrots and mushrooms. Cook for 3-4 minutes.

Step 2

Add the kimchi and cook for a further 2 minutes.

Step 3

Add the spinach and tofu, then turn off the heat and add the miso paste and tamari sauce.

Step 4

Top with parsley or spring onions  before serving.