There's nothing quite like a spicy soup on a rainy or cold day inside. This stew is inspired by the Korean classic Kimchi-jjigae and has just the right amount of spice while also showing off one of our favorite ingredients, silken tofu. Best of all, it can be made from a selection of things we think you should always have on hand.
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01.
Heat a large dutch oven or pot over medium/high heat and add oil. Add the onion, ginger and garlic and cook until fragrant (2-3 minutes).
02.
Add vegetable broth, tamari and gochujang to the pot. We recommend starting with about 2 tbsp of gochujang, adding more or less to suit your desired level of spice.
03.
Peel and slice daikon into 1/4" half moons. Add to the pot and simmer until soft (about 15-20 minutes).
04.
Cut the silken tofu into 1/4" slices and add to the pot along with the kimchi. Cook until the tofu and kimchi are heated through.
05.
Ladle into bowls and serve! Garnish with a drizzle of chili oil and some scallions if you have it on hand.
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