By cooking.nytimes.com
White Soondubu Jjigae (Mild Tofu Stew)
Instructions
Cook:40min
Updated at: Sat, 27 Dec 2025 07:52:06 GMT
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Ingredients
4 servings
1 squaredried kelp
6-inch, also labeled as dashima or kombu
8 ouncesKorean radish
or daikon, peeled and sliced 1/4-inch thick, then cut into 1-inch pieces
3dried shiitake mushrooms
2 tablespoonsneutral oil
such as safflower or canola
4scallions
thinly sliced
salt
black pepper
1 tablespoonminced garlic
2 teaspoonstoasted sesame seeds
1 teaspoonminced ginger
1zucchini
large, halved lengthwise and sliced into 1/4-inch-thick half-moons
1 tablespoonlow-sodium soy sauce
1.5 poundssilken tofu
broken into large pieces with a spoon
¼ teaspoontoasted sesame oil
rice
steamed, for serving
Instructions
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Notes
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