kimchi stew vegetarian

Vegetarian Kimchi Stew: A Bowl Of Happiness

Say Kimchi! If you ever hang out with the Koreans, you would know that that’s what they would say when taking a picture. The very first time I heard about it, I thought it was adorable. Korean culture has travelled the globe and we are thankful for that. Admittedly, Korean cuisine is one of my ultimate favourites. I’m sure I am not alone on this one!

When we talk about Korean cuisine, definitely kimchi would come to our minds. It is a preserved cabbage dish that is iconic to the Koreans. Its sweet, sour and spicy flavours are what makes it unique and different from many other preserved vegetables. Apart from being delicious, kimchi has an extensive array of health benefits such as lowering cholesterol and reducing insulin resistance. And since its fermented, it contains ‘healthy bacteria’ called lactobacilli which helps with digestion. Kimchi is such a versatile dish. It can easily be eaten with any meals such as bibimbap or used add onto the soup, just like this recipe!



Kimchi tofu stew

Vegetarian Kimchi Stew

Serves: 4      Prep Time: 30 Minutes



  • 150g Kimchi
  • 2 tablespoon Miso paste
  • 1L vegetable stock
  • 100g shitake mushrooms thinly sliced
  • 100g enoki mushroom
  • 300g silken tofu
  • 1 garlic crushed
  • 1 medium onion sliced thinly
  • 1 chili padi
  • 2 tablespoon dried chili flakes
  • 2 tablespoon cooking oil


  1. Heat up a non-stick cooking pot
  2. Add cooking oil
  3. Stir fry the chili flakes till the oil turns red
  4. Add garlic and onion
  5. When the garlic starts to turn brown, add the stock and miso paste
  6. Add the mushrooms and kimchi when you see the liquid starts to boil
  7. Lastly, add the tofu
  8. Best served with a bowl of brown rice


Nutrition Facts:

Per serving:  383.6 calories; 12.7 g fat; 51.1 g carbohydrates; 16.7 g protein; 11.3g fibre

Carbohydrate Servings: 3.4

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