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Napa Cabbage Kimchi Soup

Adopted from the Vedge cookbook

Preparation and Cook Time: 35 Minutes
Serves: 6 to 8



2 tablespoons toasted sesame oil

½ cup diced onions

1 tablespoon minced garlic

4 cups finely chopped Napa cabbage (about 1 pound)

8 cups vegetable stock

2 cups vegan kimchi undrained

¼ cup tamari

2 tablespoons gochujang

2 teaspoons sugar

½ cup finely chopped scallions, white and light green parts only

1 cup peeled, shredded daikon radish




Heat the sesame oil in a large pot over high heat until it ripples.

Add the onions and garlic and cook, stirring, until brown, 3 to 5 minutes.

Add the cabbage and continue to brown for an additional 3 to 5 minutes.

Add the vegetable stock, kimchi with its juice, tamari, gochujang, and sugar and simmer for 15 minutes, stirring often.

Server in bowls, garnished with scallions and daikon




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