Kimchi tofu stew
Serves: 2-4 people.
Time: 10-15 minutes
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
Pour the water into a pan. Add the carrots and mushrooms. Cook for 3-4 minutes.
Add the kimchi and cook for a further 2 minutes.
Add the spinach and tofu, then turn off the heat and add the miso paste and tamari sauce.
Top with parsley or spring onions before serving.