Eating light doesn't necessarily mean having blend food. This meatless kimchi tofu pot is a perfect proof that healthy and flavours do co-exist.
I prefer not to go crazy with the broth at the beginning, as the tofu and vegetables will release moisture while cooking and make the pot watery. Remember, you can always add in extra broth later.
Ingredients：
1 block of firm tofu
1 small Chinese cabbage (roughly chopped)
1 small carrot (sliced)
1 pack of konnyaku
1/2 cup homemade kimchi (or more!)
2-3 cups vegetable or chicken stock
1/2 cup kimchi base
1/2 tsp dashi powder
1 tsp soy sauce
1 tsp sesame oil
a pinch of green onion (chopped for garnish)
Steps：
1. Cut tofu into small pieces. Wrap them inbetween two kitchen towels and put a plate on top to drain as much water as possible.
2. Mix 2 cups of stock, kimchi base and dashi powder into a pot and bring to boil.
3. Lower the heat to medium high. Add tofu, cabbage, carrot and konnyaku (or extra ingredients like mushroom, leek, dumplings, pork etc). Cook with lid on for 10-15 minutes.
4. Add kimchi, soy sauce and the last cup of stock (optional). Cook for 5-8 minutes.
5. Drizzle sesame oil and sprinkle green onion on top. Turn off the heat and serve.
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