Soondubu Jjigae (sort of)

This soup had marvelous sour, spicy, and umami flavors.

Soft Tofu Stew (Soondubu Jjigae)
(adapted from gumshoe gastronomy)

Ingredients
For the stock:
1 sheet of dried kelp
3 dried shitake mushrooms
½ onion, quartered
6 cups water
*
For the sauce:
2 tsp sesame oil
1 clove garlic, minced
1 tsp minced ginger
1 TB chili-garlic paste
2 tsp soy sauce
1 tsp honey or agave
1 Tbsp liquid from kimchi jar
*
For the stew:
1 Tbsp olive oil
6 shitake mushrooms, sliced
1/4 c asian-style pickles (I used these) or kimchi, chopped
3 c shredded cabbage
1/3 lb soft or silken tofu
Salt, to taste

Instructions
1. Combine all stock ingredients in a large pot and bring to a boil. Turn down the heat and simmer for 20 minutes. Mix together all sauce ingredients and set aside.
2. Heat the oil in a saucepan over medium-high heat. Add the mushrooms and sauté for a few minutes until the mushrooms release their liquid. Stir in the sauce and sauté for a few seconds until bubbling. Stir in the broth and bring to a boil. Add the remaining veggies and cook until cabbage wilts.
3. Drop the tofu into the stew in one block. Gently break up the tofu as you stir it into the sauce (don’t crumble it in because the stew should be chunky and the tofu is very delicate). Continue to boil until the veggies are soft.
4. Taste for salt. Serve with white or brown rice and garnishes.