I love, love, love kimchi. It’s pickly, spicy and crunchy. It’s good for you and chock full of belly loving probiotics. Toss in a few veggies, tofu and you’ve got a hearty stew perfect to cure what ails you.
1 jar of kimchi, drained-reserve the liquid, and roughly chopped
Liquid from the kimchi jar
1 onion, thinly sliced
4 cloves garlic, smashed
1/2 inch piece of ginger, peeled and julienned
1 quart of vegetable broth or water
1-2 tablespoon sriracha
1 carrot, cut into thin slices
1/2 pound snow peas, trimmed
4 baby bok choy, quartered lengthwise
2 zucchini, cut in half lengthwise and sliced into half moons
2 tablespoons vegetable oil
1 package silken tofu
1 pound of 16-20 count shrimp, peeled and deviened
Heat oil in a 6 qt. stockpot. Add onions and sauté until transluscent. Add garlic and ginger. Cook until softened, about 5 minutes. Add kimchi, kimchi liquid, vegetable broth, sriracha, carrot and snow peas. Bring to a simmer and cook until carrots begin to soften. Add bok choy and zucchini. Gently scoop tofu in large pieces from the container and slide into the broth. Bring to a simmer and cook until vegetables are tender, 10-15 minutes. Add the shrimp during the last 5 minutes of cooking.