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Korean Stew With Tofu & Kimchi

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Korean Stew With Tofu & Kimchi

Ingredients

  • 4 cups low-sodium chicken broth
  • 2 cups low-sodium beef broth
  • 1 stalk lemongrass, trimmed and pounded with the back of a knife, chopped into 3-inch segments
  • 2 cloves garlic, thinly sliced
  • 1-inch piece ginger, thinly sliced
  • 2 tbsp coriander roots and stems (no leaves), chopped and divided
  • 1 small hot red thai chile, thinly sliced into rounds, divided
  • 1 cup all-natural kimchi
  • 8 oz soft tofu, drained and cut into 1-inch cubes
  • 3/4 cup peeled and shredded daikon
  • 3/4 cup peeled and shredded carrot
  • 3 green onions, white and light green parts, thinly sliced
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Published 2014-09-09 13:11:14 (2 years ago).

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