Name: Tofu and Kimchi Stew
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 6 scallions, white and pale-green parts chopped, dark-green parts reserved; 4 garlic cloves, sliced; 1 1-inch piece ginger, peeled, finely chopped; 4 cups low-sodium chicken broth; 3 tablespoons gochujang (Korean hot pepper paste); 3 tablespoons soy sauce; 1 small daikon, peeled, sliced; ½ cup kimchi; ¼ block firm silken tofu

Alex Lau

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Recipe notes