Kimchi jjigae | Nourish plant-based living

Ingredients

• Serves: 3–4
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• 1 tbsp vegetable oil
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• 5 spring onions, sliced, whites and greens separated
• 3cm piece of fresh ginger, finely grated 2 garlic cloves, minced
• 1 cup vegan kimchi
• 1 tbsp gochujang paste (korean chilli paste)
• 200g firm tofu, cut in to 1cm slices
• 4 shiitake mushrooms, sliced (or regular mushrooms)
• 1 tbsp soy sauce
• 3 cups vegetable stock
• Bunch bok choy, washed and cut in to 1cm slices