Squash, Shiitake, Kale, and Kimchi Stew

Name: Squash, Shiitake, Kale, and Kimchi Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 4 teaspoons medium garlic cloves, minced (about; 2 Tbsps gochujang (Korean chili paste); 1 bunch kale, ends trimmed, leaves roughly chopped; 473 milliliters kimchi, roughly chopped; 118 milliliters kimchi liquid; 946 milliliters homemade or store-bought low sodium vegetable or chicken broth; 1 Tbsp mirin; 2 Tbsps doenjang (Korean miso paste), or Japanese white miso paste; 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate; 2 Tbsps sesame oil; 227 grams shiitakes mushrooms, ends removed, caps sliced; 1 Tbsp soy sauce; 227 grams squash, ends trimmed, cut into 1/2-inch cubes; 454 grams soft tofu, cut into 1-inch cubes; 473 milliliters water

Squash, Shiitake, Kale, and Kimchi Stew might be just the main course you are searching for. One serving contains 271 calories, 18g of protein, and 13g of fat. This gluten free and dairy free recipe serves 4. It is perfect for Autumn. Head to the store and pick up water, kimchi liquid, kale, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Warm sesame oil into a medium saucepan over medium-high heat.

Ingredients you will need

Sesame Oil

Equipment you will use

Sauce Pan

Add scallion whites and garlic and cook, stirring occasionally, until fragrant, about 30 seconds.

Ingredients you will need

Green Onions

Garlic

Add squash and shiitakes, stir well, and cook until squash starts to soften, 3 to 5 minutes minutes.

Ingredients you will need

Shiitake Mushrooms

Squash

Add chopped kale and cook, stirring often, until leaves turn bright green and wilt slightly, about 2 minutes.

Ingredients you will need

Kale

Stir in kimchi, kimchi liquid, stock, water, soy sauce, mirin, gochujang, and doenjang. Bring to a boil over high heat, reduce heat to a strong simmer. Stir in soft tofu and kochukaru (if using), and cook until kale is tender and soup has slightly thickened, about 10 minutes. Season to taste with more salt and chili flakes if desired.

Ingredients you will need

Red Pepper Flakes

Gochujang

Soy Sauce

Kimchi

Mirin

Stock

Water

Kale

Salt

Soup

Tofu

Serve soup immediately, sprinkled with scallion greens.

Ingredients you will need

Green Onions

Soup

Equipment

Sauce Pan

Ingredients

Servings:

4teaspoons

medium garlic cloves, minced (about 2Tbsps

gochujang (Korean chili paste)1bunch

kale, ends trimmed, leaves roughly chopped 473milliliters

kimchi, roughly chopped 118milliliters

kimchi liquid 946milliliters

homemade or store-bought low sodium vegetable or chicken broth 1Tbsp

mirin 2Tbsps

doenjang (Korean miso paste), or Japanese white miso paste 2

scallions, ends trimmed, green and white parts thinly sliced and kept separate 2Tbsps

sesame oil 227grams

shiitakes mushrooms, ends removed, caps sliced 1Tbsp

soy sauce 227grams

squash, ends trimmed, cut into 1/2-inch cubes 454grams

soft tofu, cut into 1-inch cubes 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.