Vegetarian Kimchi Soup

Korean chili paste

Gochujang is a Korean chili paste and it's used in soups and stuff. I like it in soups as it adds a spicy and red color to everything. My first experience with it is having Yukgaejang, which is a spicy beef soup. Kimchi soup is another Korean-style soup which usually has some sort of meat in it, like pork. Here is a vegetarian version.

8 oz of wheat meat/gluten/seitan
2 cups of kimchi (chopped)
2 tablespoons of gochujang
3-4 garlic cloves
4 Chinese black mushrooms (soaked and sliced)
half a carton of tofu (about 6-7 ounces), cubed
2 green onions
sesame oil to taste
salt to taste

Vegetarian Kimchi Soup

Bring to boil about 3-4 cups of water. Add the mushrooms, chopped kimchi, chili paste, garlic and half of the green onions. Simmer. Meanwhile, fry the wheat meat to develop a desired texture. It's already cooked so you don't need to over-fry it, but you want it to liven it up. Toss into the soup. If using, add sesame oil to taste. Add salt to taste. Garnish with the rest of the green onions. You can eat it as is or serve with brown rice.