| [4] servings | ||||||
|---|---|---|---|---|---|---|
| [1] tablespoon vegetable oil | heat in large pan over high | cook and stir often until soft, 3 min. | add and whisk in | simmer until tender, 15–20 min. | add, simmer until heated through | divide, top |
| [6] scallions, white and pale-green parts* | chop | |||||
| [4] garlic cloves | slice | |||||
| [1] 1-inch piece ginger | peel, finely chop | |||||
| [1000] ml low-sodium broth | ||||||
| [3] tablespoons gochujang | ||||||
| [3] tablespoons soy sauce | ||||||
| [1] small daikon | peel, slice | |||||
| ½ cup kimchi | ||||||
| [0.25] block firm silken tofu | ||||||
| [6] scallions, dark green parts* | thinly slice |