Kimchi jigae (stew)
2 tbsp vegetable oil
10 oz vegan kimchi
1.5 cups sliced shiitake mushrooms
8 oz tofu, drained and cubed
2 tbsp miso paste
1 tbsp gojuchang (Korean spicy paste)
5 cups vegetable broth
4 oz dried ramen noodles
2 eggs, lightly beaten
4 green onions, sliced
Sauté kimchi, mushrooms and tofu in oil for 6-8 minutes.
Add vegetable broth, gojuchang and miso paste. Stir and then cover, bring to a boil.
Add ramen noodles, let cook for 1 minute.
Add eggs (slowly pour in pot in a circular motion – this will cook the egg and you won’t have huge clumps). Resist the urge to stir until you see that the eggs have firmed and turned opaque.
Add green onions.
Stir and serve.