Squash, Shiitake, Kale, And Kimchi Stew Recipe Recipe

Name: Squash, Shiitake, Kale, And Kimchi Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame oil; 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate; 4 medium garlic cloves, minced (about 4 teaspoons); 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes; 1/2 pound shiitakes mushrooms, ends removed, caps sliced; 1 bunch of kale, ends trimmed, leaves roughly chopped; 2 cups kimchi, roughly chopped; 1/2 cup kimchi liquid; 4 cups homemade or store-bought low sodium vegetable or chicken broth; 2 cups water; 1 tablespoon soy sauce; 1 tablespoon mirin; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste; 1 pound soft tofu, cut into 1-inch cubes; 2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)

Servings: persons

2 tablespoons sesame oil
2 scallions, ends trimmed, green and white parts thinly sliced and kept separate
4 medium garlic cloves, minced (about 4 teaspoons)
1/2 pound squash, ends trimmed, cut into 1/2-inch cubes
1/2 pound shiitakes mushrooms, ends removed, caps sliced
1 bunch of kale, ends trimmed, leaves roughly chopped
2 cups kimchi, roughly chopped
1/2 cup kimchi liquid
4 cups homemade or store-bought low sodium vegetable or chicken broth
2 cups water
1 tablespoon soy sauce
1 tablespoon mirin
2 tablespoons gochujang (Korean chili paste)
2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste
1 pound soft tofu, cut into 1-inch cubes
2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)

1
Warm sesame oil into a medium saucepan over medium-high heat. Add scallion whites and garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add squash and shiitakes, stir well, and cook until squash starts to soften, 3 to 5 minutes minutes. Add chopped kale and cook, stirring often, until leaves turn bright green and wilt slightly, about 2 minutes.
2
Stir in kimchi, kimchi liquid, stock, water, soy sauce, mirin, gochujang, and doenjang. Bring to a boil over high heat, reduce heat to a strong simmer. Stir in soft tofu and kochukaru (if using), and cook until kale is tender and soup has slightly thickened, about 10 minutes. Season to taste with more salt and chili flakes if desired.
3
Serve soup immediately, sprinkled with scallion greens.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons sesame oil, 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate, 4 medium garlic cloves, minced (about 4 teaspoons), 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes, and more.

Yes, Squash, Shiitake, Kale, And Kimchi Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash, Shiitake, Kale, And Kimchi Stew Recipe

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