I found this recipe in a delightfully written Cooking Light article in which the author wrote about growing up in missippi and connecting with her Korean heritage as an adult. Being from the South myself and also growing up in a household that, as a teenager, I described as "a state of perpetual culture shock," I immediately wanted to fix the recipe - not only because it sounded delicious, but because I felt an instant, sympathetic link with the author even though my roots come from a completely different continent.
However, we had neither beef nor cellophane noodles in the house, and I wasn't terribly inclined to run to the grocery in the rain... Especially since the recipe already called for tofu and we had a lovely big block of firm sprouted tofu in the fridge! I increased the tofu quantity, and an explosively flavorful vegan dish resulted. We savored deep bowls of this nourishing soup while snuggled on the couch watching a movie, cozy and warm against the chill winter night...
Bulgogi Jungol - Korean Style Tofu Vegetable Soup
(Adapted from Cooking Light Magazine )
1 T olive oil
In a soup pot over medium high heat, sauté the garlic, carrots, bell peppers, onions, and mushrooms until the peppers are tender and the mushrooms have released their juices.Stir in the soy sauce, sherry, sesame oil, pepper, and stock. Reduce heat, cover, Bring mixture to a simmer; and simmer gently until vegetables are tender.Add tofu and continue to simmer until heated though. Serve warm!