Vegetarian Kimchi Stew with Tofu and Enoki

A tangy quick and easy-to-prepare soup. For a robust flavour, add more kimchi juice, dried chilli flakes. Enoki mushroom can be added prior to serving, if desired.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 100g vegetarian kimchi,
° 100g silken tofu, diced
° 50g enoki mushroom, base trimmed
° 500ml water or vegetable stock
° 1 slice ginger
° 2-3 tablespoons vegetarian kimchi juice
° l tablespoon light soy sauce
° ½ teaspoon sugar
° salt to taste
° 1 tablespoon finely chopped spring onion or coriander leaves, for garnish
° dried chilli flake (optional), to taste

Method
1. Place ginger and water in a pot and bring to a boil.
2. Add in the vegetarian kimchi, tofu, enoki mushroom, kimchi juice and bring to a boil. Season to taste with light soy sauce, sugar and salt.
3. Ladle the soup into individual serving bowls and garnish with spring onion or coriander leaves. Serve immediately.