Jewish mothers make chicken soup; Korean mothers make kimchi stew with the spicy pickled cabbage that is the national dish of Korea. Hearty Mushroom Stock stands up to spicy chiles in kimchi and adds an earthy note to this one-pot meal. The spiciness of the stew depends on the kimchi used—feel free to add more or less according to your tastes.
1 Tbs. vegetable oil
1 small onion, halved and thinly sliced
1 1/2 cups kimchi
1/2 tsp. sugar
2 cups Mushroom Stock
1 tsp. rice vinegar, optional
1 russet potato, peeled and cut into 11/2-inch cubes (1 cup)
2 cups thinly sliced napa cabbage
1 10.5-oz. pkg. firm or extra-firm tofu, cut into 1/4-inch-thick slices
1/4 cup grated or julienned carrot
1/4 cup grated or julienned daikon radish
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until beginning to brown. Add kimchi and sugar, and sauté 2 to 3 minutes. Stir in Mushroom Stock and rice vinegar, if using, and add potato. Cover, reduce heat to medium-low, and simmer 15 minutes, or until potato cubes are soft. Add cabbage and tofu, cover, and cook 3 minutes more. Serve garnished with julienned carrot and daikon radish. Serves 4.