Squash, Shiitake, Kale, and Kimchi Stew Recipe

Ingredients (16)

• 2 tablespoons sesame oil
• 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate
• 4 medium garlic cloves, minced (about 4 teaspoons)
• 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes
• 1/2 pound shiitakes mushrooms, ends removed, caps sliced
• 1 bunch of kale, ends trimmed, leaves roughly chopped
• 2 cups kimchi, roughly chopped
• 1/2 cup kimchi liquid
• 4 cups homemade or store-bought low sodium vegetable or chicken broth
• 2 cups water
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste
• 1 pound soft tofu, cut into 1-inch cubes
• 2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)