Kimchi Stew

Directions

1. 1
   Coat the bottom of a large nonstick pot with 1 tablespoon of oil and place it over medium heat.
2. 2
   When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
3. 3
   Transfer the tofu to a plate.
4. 4
   Add the remaining tablespoon of oil to the pot and give it a minute to heat up.
5. 5
   When the oil is hot, add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
6. 6
   Add the garlic and cook for about 1 minute more, until very fragrant.
7. 7
   Add the kimchi to the pot and and cook for about 2 minutes, stirring occasionally.
8. 8
   Stir in the broth and shittake mushrooms. Raise the heat and bring the liquid to a boil.
9. 9
   Lower the heat and allow the soup to simmer for about 10 minutes, until the mushrooms are tender.
10. 10
    Stir in the tofu and gochujang if using. Taste-test, season with soy sauce if needed, and adjust any other seasonings to your liking.
11. 11
    Ladle into bowls and top with scallions.
12. 12
    Serve.