Dried sea cabbage with kimchi

First you need to prepare all the products. Peel the red onion, rinse and cut into cubes. Wash the shiitake mushrooms under cold water and put them in a colander to drain the water, and then cut them. Peel the garlic, disassemble it into cloves and finely chop it with a knife. Peel the ginger and grate it on a coarse grater. Wash the kimchi, dry it and also chop it.

Next, you should cook seaweed. To do this, it must first be soaked with water for half an hour, and then thoroughly rinsed several times from possible sand. Pass through a large sieve or colander to drain the water.

After all the products are prepared, you can start directly cooking the dish itself. In a frying pan with a thick bottom, heat a little oil and fry the onion on it for 4-5 minutes. Then add the mushrooms and continue cooking all together for about the same amount. Add salt.

Then you can add seasonings - crushed garlic and grated ginger. Mix all the ingredients and cook for another couple of minutes, until the garlic releases its flavor.

After adding kimchi to the pan, pour in the broth (can be replaced with drinking water) and put the miso paste. Bring everything to a boil over medium heat and stir until the miso paste completely dissolves. Then add a little apple cider vinegar, honey and chili sauce. Mix all the ingredients thoroughly.

Add already soft and washed seaweed to the rest of the products. Interfere.

Cut the tofu into small cubes. Carefully pour it into the pan and mix lightly so that the tofu retains its shape. Bring the dish to a boil again, reduce the heat and cook for about 5 more minutes. Then remove the pan from the heat.

Sprinkle the finished dish of dried seaweed, kimchi and shiitake mushrooms with fried sesame seeds. Serve with a side dish of glass noodles.

Bon appetit!