Kimchi Jjigae (Kimchi Stew)

Ingredients

• 1 tbsp. sesame oil
• 2 cloves garlic ((minced))
• 1 tsp. ginger ((minced))
• 1 ½ cup loosely packed kimchi ((cut into bite-size pieces if necessary))
• 1 tbsp. Korean chili paste, gochujang
• 1 tbsp. sake ((or cooking wine))
• 2 tbsp. M1NUTE MISO ORGANIC ORIGINAL ((liquid miso))
• 1 tsp. soy sauce or tamari
• 1 tsp. Korean red chili peppers flakes, gochugaru ((optional))
• ½ cup juice from kimchi ((squeeze the kimchi to get juice))
• 2 cups water ((for our purposes 1 cup is equal to 240 ml) )
• ½ pack 3.5 oz./100g enoki mushrooms ((bottom 1-inch trimmed))
• 1/3 pack 1 oz./28g shimeji mushrooms ((bottom ½ inch trimmed))
• 1 pack 14 oz./397g silken tofu ((drained and cut into 1-inch blocks))
• 2 scallions (green parts only, sliced)