* 1 tbsp toasted sesame oil * 2 tbsp scallions white part * 1/2 cup vegan kimchi * 300 g silken tofu * 30 g enoki mushrooms * 2 cups water
**Gochujang Sauce**
* 1 tbsp gochujang * 1/2 tbsp gochugaru more if you want it spicy! * 1 tbsp light soy sauce * 1 tsp sweetener * salt
**Garnish**
* toasted sesame seeds * 2 tbsp scallions green part
###Instructions
1. Mix the ingredients needed for the gochujang sauce. 1. Add sesame oil to a claypot (or normal pot). Sauté white part of scallions. 1. Add vegan kimchi and sauté for a minute. 1. Add 2 cups of water, then add gochujang sauce. Mix well. 1. Slice your silken tofu and add them to the stew. Add enoki mushrooms and other greens / mushrooms / beancurd skin if you’d like. 1. Bring to a boil. Close the lid and simmer for 3-5 minutes. 1. Serve with chopped spring onions and toasted sesame seeds.
2 Comments
###Ingredients
* 1 tbsp toasted sesame oil
* 2 tbsp scallions white part
* 1/2 cup vegan kimchi
* 300 g silken tofu
* 30 g enoki mushrooms
* 2 cups water
**Gochujang Sauce**
* 1 tbsp gochujang
* 1/2 tbsp gochugaru more if you want it spicy!
* 1 tbsp light soy sauce
* 1 tsp sweetener
* salt
**Garnish**
* toasted sesame seeds
* 2 tbsp scallions green part
###Instructions
1. Mix the ingredients needed for the gochujang sauce.
1. Add sesame oil to a claypot (or normal pot). Sauté white part of scallions.
1. Add vegan kimchi and sauté for a minute.
1. Add 2 cups of water, then add gochujang sauce. Mix well.
1. Slice your silken tofu and add them to the stew. Add enoki mushrooms and other greens / mushrooms / beancurd skin if you’d like.
1. Bring to a boil. Close the lid and simmer for 3-5 minutes.
1. Serve with chopped spring onions and toasted sesame seeds.
[Source](https://browngirlveganeats.com/vegan-sundubu-jjigae-korean-soft-tofu-stew/)
No egg at the end and no anchovy broth?