Korean Chicken & Soft Tofu Kimchi Stew
with Rice, Asian Greens & Gochujang
- Gluten
- Sesame
- Soy
- Wheat
- Fish
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Sesame
- Peanuts
Warm up from the inside out with this chicken and soft tofu soup. This soul-soothing bowl packs a punch with tangy kimchi and silky tofu, balanced perfectly by savoury chicken and side of rice. It’s a spicy, funky and deeply comforting hug in a bowl that's sure to be your new chilly-night go-to.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Asian Greens
2
Garlic
1
Spring Onion
1
Chicken Breast Strips
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
plant-based kimchi
1 packet
gochujang
(Contains: Soy, Wheat, Gluten;)
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
½
Soft Tofu
(Contains: Soy; May be present: Sesame, Peanuts, Wheat, Gluten.)
Not included in your delivery
1 drizzle
olive oil
1
water (for the rice)
2 cup
water (for the soup)
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
brown sugar
1 drizzle
sesame oil
(Contains: Sesame;)
Utensils
Cooking Steps
- Add the water (for the rice) to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek.
- Meanwhile, halve Asian vegetable.
- Finely chop garlic.
- Thinly slice spring onion, including the white ends of the stem.
- Cut soft tofu into 2cm chunks.
- In a large saucepan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
- Add sweet soy seasoning, garlic, white ends of spring onion and plant-based kimchi until fragrant, 1-2 minutes.
- Add gochujang, the water (for the soup), fish sauce & rice vinegar mix, the soy sauce and sugar. Bring to the boil.
- Add soft tofu and reduce to a simmer until stew has slightly thickened, 4-5 minutes. Season to taste and drizzle with some sesame oil.
- While stew is simmering, add Asian vegetable and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave Asian vegetable on high until just tender, 2-3 minutes.
- Divide rice and Asian vegetable between bowls.
- Serve with chicken and soft tofu kimchi stew. Garnish with remaining spring onion. Enjoy!
