Korean White Kimchi Tofu Stew

Cut 220g white kimchi into 3cm pieces, and slice 250g firm tofu into thick 1.5cm slabs.

Slice the onion into 0.5cm strips, trim the enoki base, and slice the green chili so everything is ready before heating.

Add 700ml anchovy-kelp stock and the sliced onion to a pot, then bring it to a strong boil over high heat for about 3 minutes.

Once it boils, reduce to medium heat to keep the broth clear and clean-tasting.

Add the white kimchi and 0.5 tablespoon minced garlic, then simmer over medium heat for about 5 minutes.

Add 2 tablespoons of white kimchi brine if available, letting the acidity and umami spread through the clear broth.

When the broth is bubbling evenly, slide the tofu in from the side of the pot instead of dropping it from above.

Avoid stirring hard, and gently shake the pot if needed so the tofu slabs stay intact.

After adding the tofu, simmer over medium heat for 2 minutes so it warms through without breaking.

Add 100g trimmed enoki mushrooms during the final 2 minutes, cooking just until they soften while keeping a light bite.

Taste the broth before seasoning, then add 1 tablespoon soup soy sauce in portions so the white kimchi does not make it too salty.

Top with sliced green chili, simmer 1 final minute, and serve while the broth is clear.