Korean jjigae soup with tofu, kimchi, and steamed rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Korean jjigae soup with tofu, kimchi, and steamed rice

Vegan, Dairy-Free, Gluten-Free

2 Servings, 740 Calories/Serving

25–40 Minutes

Fresh and fermented ingredients in this vegan Korean-style kimchi soup create a tangy, mildly spicy broth for a comforting dish that’s easily made ahead.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup short-grain white rice
  • 1 yellow onion
  • ½ ounce dried shiitake mushrooms
  • ¾ pound Hodo Soy firm tofu
  • 3 ounces vegan kimchi
  • 1 teaspoon kimchi chile flakes (optional)
  • Sun Basket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 1 wedge green cabbage (such as Savoy; about 10 ounces)
  • 3 scallions
Chef's Tip
Make It Ahead
You can cook the soup the day before (Step 2); let cool, then cover and refrigerate. Just before serving, cook the rice (Step 1) while you reheat the soup over medium heat, 8 to 10 minutes; at the same time, cook the cabbage (Step 3) and prep the garnish (Step 4).

Nutrition per serving

Calories: 740, Protein: 45g (90% DV), Fiber: 13g (52% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 9g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 1120mg (47% DV), Carbohydrates: 87g (29% DV), Total Sugars: 6g, Added Sugars: (Trace amounts of cane sugar in Kimchi for fermentation): 0g (0% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, start the soup.

2

Cook the soup

  • Peel and thinly slice the onion.
  • Remove the stems from the shiitake mushrooms.
  • Cut the tofu into 1-inch cubes.
In a medium sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes [4 to 5 min]. Stir in the mushrooms, kimchi, and as much kimchi chile as you like and cook until fragrant, about 1 minute.
Add the tofu, stir-fry blend, and 2 cups [4 cups] water. Bring to a boil, reduce to a simmer, and cook, without stirring, until the mushrooms soften, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the soup simmers, prepare the cabbage.

3

Prep and cook the cabbage

  • Cut away any core from the cabbage; cut the cabbage crosswise into 1-inch-wide strips.
In a wok or large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until just starting to soften, 2 to 3 minutes.
While the cabbage cooks, prepare the scallions.

4

Prep the garnish

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.

Serve

Transfer the rice, soup, and cabbage to separate individual bowls; garnish the soup with the scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water and oil.
  • Garnish the soup.