Kimchi stew (vegetable and tofu) neeno's essentials

Ingredients:

15 oz. kimchi
2 jalapeño
1 zucchini
About 7 Shiitake mushrooms
Cluster of oyster mushrooms
2 tbsp Korean soy bean paste
2 tbsp Korean red pepper paste
1 tsp Korean rep pepper powder
6 cups vegetable broth or (6 tbsp better than bullion vegetable base+ 6 cups water)
1 block firm tofu
1 Tbsp Sesame oil
Rice(optional)
Green onion

Directions:

1. Optional (only if you are using the bullion vegetable base and 6 cups water) make 6 cup starchy water by washing the rice, set aside. If you are using vegetable broth don't worry about this step.
2. Warm up the sesame oil in a deep pot on medium high, add the kimchi, sauté for about 10 minutes until the kimchi is translucent.
3. Chop up the veg. Zucchini into little moons, oyster mushrooms into little clusters, shiitake mushrooms sliced, jalapeños into thin wheels, and 2 stalk green onion chopped.
4. Add the starchy water and bullion, or the 6 cups vegetable broth to the sautéed kimchi. Next, add 1-2 tbsp red chili paste, depending on how spicy you want your stew. Bring that shit to a boil.
5. Add a tsp red chili powder, and 2 tbsp soy bean paste (careful this stuff is salty) mix it all up.
6. Chop the tofu into little blocks, add to the stew. Add all your veggies at this point, gently mix around. You are almost done, cook the stew for about 10 more minutes, until the mushrooms are nice, cooked and tender, we want the zucchini to still have somewhat of a crunch.
7. Chop up some green onion for topping. Make some rice if you desire. If you need to add more broth or water, do so.
8. Serve nice and hot. And that's it! Delicious, beautiful vegetable and tofu kimchi stew, great for a cold night or even a hot one! I love this stuff! Thanks for joining me and I hope you try it out!
(optional) you can also make this soup with pork, all you do is, before you sauté the kimchi, throw 1 lb. pork butt chunks and a chopped white onion into your pot and sear for about 3 to 5 minutes, mixing occasionally, then add the kimchi, sauté for about 5 minutes. add the red chili powder, red chili paste, soy bean paste and broth. higher the heat, bring to a boil, once boiling lower heat to about a medium for a steady medium boil. The longer you let the soup boil (without the vegetables and tofu) the more tender the pork will be, if you want impressing melt in your mouth chunks you need to boil the soup for about two hours, adding more broth or water as you go, if needed, pretty much about two cups every thirty minutes. after an hour and fifty minutes toss in the vegetables and tofu and cook for a final 10 minutes, until vegetables and tofu are ready.