Name: Kimchi and Mushroom Sundubu Jjigae
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 18 oz Silken tofu; 0.75 cup Shelled edamame; 1 cup Shiitake mushrooms; 0.5 cup Vegan kimchi; 0.5 tsp Toasted sesame oil; 1 tbsp Gochugaru; 1.5 cup Vegetable broth; 1 tbsp Tamari; 1 tsp Minced garlic; 1 tsp Minced ginger; 2 whole Green onions; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Kimchi and Mushroom Sundubu Jjigae

Simmered silken tofu and meaty shiitake mushrooms in a vibrant, spicy kimchi broth that delivers a deeply savory and warming umami punch.

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NUTRITION

Protein

54.1g

Fat

27.1g

Carbs

53.5g

SERVINGS

1 serving

INGREDIENTS

18 oz Silken tofu

0.75 cup Shelled edamame

1 cup Shiitake mushrooms

0.5 cup Vegan kimchi

0.5 tsp Toasted sesame oil

1 tbsp Gochugaru

1.5 cup Vegetable broth

1 tbsp Tamari

1 tsp Minced garlic

1 tsp Minced ginger

2 whole Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the toasted sesame oil in a medium pot over medium heat.
2
Sauté the minced garlic, ginger, and the white parts of the sliced green onions until fragrant and soft.
3
Add the vegan kimchi and gochugaru to the pot, stirring for 2 minutes to toast the chili flakes and release their oils.
4
Pour in the vegetable broth and tamari, then bring the mixture to a gentle simmer.
5
Stir in the sliced shiitake mushrooms and shelled edamame, allowing them to cook for 5 minutes.
6
Carefully add the silken tofu to the pot, using a spoon to break it into large, rustic chunks.
7
Season with sea salt and black pepper, then simmer for an additional 3 minutes to heat the tofu through.
8
Garnish with the green parts of the sliced green onions and serve immediately while steaming hot.