MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kimchi Soondooboo Jeongol
 Categories: Korean
      Yield: 4 Servings
 
      1 tb Extra virgin olive oil
    1/2 ts Sesame oil
    1/4 c  Onion; julienned
      4    Scallions; chopped
      1 tb Garlic; minced
      2 tb Gochugaru; use less if too
           - spicy
      1 c  Vegan kimchi
  1 1/2 tb Gochujang
      2 tb Soy sauce
    1/2 c  Zucchini; chopped
      3 c  Vegetable broth
      1 tb Kimchi juice; liquid in
           - kimchi jar
      1    Container silken tofu
    1/2 c  Rice cakes
      4    Frozen dumplings; up to 5
      4 oz Fresh noodles; can sub in
           - ramen noodles
      3    Handfuls enoki mushrooms
      1 tb Scallion greens; chopped
 
  Preparation time: 20 minutes
  Cooking time: 20 minutes
  
  A Korean silken tofu hotpot!
  
  Add 1 tb of olive oil and sesame oil in a large pan over medium
  high heat.
  
  Add onions, scallions, and garlic and sautee until they become
  translucent, about 3 minutes. Add gochugaru and cook for
  30 seconds.
  
  Add kimchi, zucchini, and gochujang, and stir until vegetables are
  evenly coated with sauce. Add soy sauce and vegetable broth,
  together with kimchi juice.
  
  Spoon the silken tofu into the broth in chunks.
  
  Add the rice cakes, dumplings, noodles, and enoki mushrooms. Bring
  the soup up to a boil and continue cooking at a gentle boil until
  the rice cakes are soft and the noodles are cooked.
  
  Garnish with scallion greens before serving.
  
  Recipe by Joanne Molinaro
 
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