Slice the onion thinly. Dice the zucchini into bite-sized pieces, and slice the green chile pepper and green onion at an angle. Slice the shiitake mushrooms into strips. In a bowl, mix the ...
Finely chop the zucchini, onion, carrot and shiitake mushrooms using a blender. Mash the tofu with the back of a knife and squeeze out excess moisture using a cloth. Mix the chopped vegetables ...
This hearty soup-stew uses ... types of mushrooms for extra umami; you can add or substitute other varieties to the shimeji and enoki called for in the recipe. Yuksu bags are the Korean equivalent ...
such as mushrooms or sweet potatoes. Instead of tofu, you could try chicken breast or white fish fillets. Bonnie says: “This kimchi-spiced tofu stew is a real Korean cuisine mainstay.