This is a great hearty soup/stew and is one of the more filling vegetarian/vegan recipes that I have come across. I like to eat it in the colder weather the most, but it is good enough that I even eat it in the summer also.

•  Ingredients
  • 3-4 cups Vegetable broth
  • 1 package Soft Silken Tofu broken up as desired
  • 1 6-8 oz package sliced mushrooms (Fresh or canned)
  • 4 strips of dried seaweed (sold as snack comes in paper like sheets)
  • 1 Tablespoon olive oil
  • 2 teaspoons course ground Korean pepper
  • 3-4 cloves garlic minced fine
  • 3-4 green onions chopped
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • Salt to taste

• Directions
  • Add olive oil to preheated pan on medium heat along with garlic. Fry about 2 minuites
  • Add vegetable broth, tofu, pepper, soy sauce, seaweed, sesame oil and mushrooms
  • Cook on medium heat for 20 – 30 minutes
  • Serve in bowls topped with chopped onions if using green onions and serve with rice to eat with or scoop into soup