Korean pork casserole

Ingredients

• 500g pork tenderloin, sliced thinly (can be replaced with tempeh, in which case see below)
• 350g fresh (live) kimchi
• 1 small onion (diced)
• 4 garlic cloves (finely minced)
• 2 inch ginger (finely minced)
• 2 heaped teaspoons of white miso paste
• 1 large sheet of dried kelp
• 800ml water
• 1 firm block of tofu (cut into large cubes)
• 2 courgettes, sliced into thick rings
• 4 large carrots, sliced into thin rings
• Broccoli, sliced thinly
• Box shitake mushrooms, stalks removed and sliced thickly
• 150g frozen edamame beans
• 2 spring onions
• 1 tsp sesame oil
• 2 tsp your preferred chilli paste (to taste – we add much less if children will be eating)
• 40g Buckwheat soba noodles or edame / black bean noodles.

Method

Heat up a cast iron casserole dish, add olive oil, ginger and garlic, and fry on a medium heat until aromatic. Add onion and fry until soft and starting to turn golden. Add pork and kimchi, and fry until pork is cooked.

Add water, miso paste, kelp, carrot, and simmer for 30 minutes.

Add edamame beans, courgette, broccoli, tofu and shitake mushrooms and simmer for further 10 minutes. Boil water in a separate saucepan to cook noodles, and add noodles once boiling (then cook in accordance with instructions).

Remove kelp and discard.

Stir in sesame oil, spring onion and chilli paste then serve immediately.

If using tempeh:

Slice the tempeh thinly, and simmer gently in a separate pan in water for ten minutes. Then dry slices and fry on both sides in olive oil. Add to soup just before serving.