Soup of Day! Vegan Mushroom Miso Soon Dubu Chigae

Soondubu Chigae ( Korean Tofu Soup )

순두부 찌개

This is a quick and easy vegan take on Soondubu Chigae. Very hearty and satisfying on these cold winter days. You can accompany it with rice, I use Calrose Shirakiku, it is the same type of rice you would get at a Korean or Japanese restaurant, sticky with a nice fragrance. There are other accompaniments that compliment this as well, but that's another day. Enjoy!

Recipe:
5 cups water
1/2 large onion thinly sliced
2-3 cloves garlic chopped
1/2 cup miso soybean paste (no msg if you can)
1 heaping tbs vegetable bouillon (I use "Better Than Bouillon" Vegetable)
1 green onion julienned
2 cups sliced mushrooms (use you favorite)
2 tbs sriracha sauce (optional)
1/2 tsp sesame oil
12 oz tofu cubed
2 tbs olive oil

In a sauce pan, saute onion and garlic in olive and sesame oil until onion is translucent
add 5 cups water, miso and bouillon
bring to boil
add mushrooms and tofu boil two minutes
add green onion and sriracha stir and serve

Sriracha is a delicious spicy chile sauce, if you don't like spicy heat, just use a little.