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