Cooking at Home in the Time of Coronavirus

 

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 6 scallions, white and pale-green parts chopped, dark-green parts reserved
  • 4 garlic cloves, sliced
  • 1 1-inch piece ginger, peeled, finely chopped
  • 4 cups low-sodium chicken broth
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 3 tablespoons soy sauce
  • 1 small daikon, peeled, sliced
  • ½ cup kimchi
  • ¼ block firm silken tofu

 

RECIPE PREPARATION

  • 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.

  • Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

     

 


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