Cooking at Home in the Time of Coronavirus
INGREDIENTS
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1 tablespoon vegetable oil
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6 scallions, white and pale-green parts chopped, dark-green parts reserved
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4 garlic cloves, sliced
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1 1-inch piece ginger, peeled, finely chopped
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4 cups low-sodium chicken broth
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3 tablespoons gochujang (Korean hot pepper paste)
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3 tablespoons soy sauce
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1 small daikon, peeled, sliced
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½ cup kimchi
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¼ block firm silken tofu
RECIPE PREPARATION
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Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
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Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.
