Ingredients

• 75g Onion
• 60g Green Onion
• 180g Zucchini
• 2 Garlic Clove
• 10g Ginger
• 200g Vegetable stock icon
• 500g Vegetable Stock
• 300g Tofu
• 50g Enoki Mushrooms
• 1 tablespoon Sesame Oil
• 2 tablespoons Soy Sauce
• 1 teaspoon Sugar
• 1 tablespoon Mirin
• 2 tablespoons Gochugaru
• 200g Vegan Kimchi

Tools

• Cooking Chef XL
• Cooking chef xl bowl

Method

1. Attach the Stir Tool
2. Add sesame oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
5. Then add onion, green onion and zucchini to the Cooking Chef XL Bowl
6. Cook with splashguard fitted until translucent - 4 min, 110°C, Stir 2
7. Then add garlic clove and ginger to the Cooking Chef XL Bowl
8. Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
9. Then add shiitake mushrooms to the Cooking Chef XL Bowl
10. Cook with splashguard fitted until softened - 3 min, 120°C, Stir 2
11. Then add vegetable stock, soy sauce, sugar, mirin, gochugaru and vegan kimchi to the Cooking Chef XL Bowl
12. Cook with splashguard fitted until combined - 7 min, 105°C, Stir 3
13. Then add tofu and enoki mushrooms to the Cooking Chef XL Bowl
14. Cook with splashguard fitted until thickened - 5 min, 105°C, Stir 3
15. Serve

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