Stinky Miso Stew (chung guk jang)

This is an acquired taste dish, the stinky miso is really stinky but good for your health and very savory.

Ingredients:
4 cups of beef broth
1 teaspoon of stinky miso (chung guk jang)
1 teaspoon of white miso
1/2 cup chopped leeks
1/2 cup cubed tofu
1/2 cup of kimchi (well-fermented)
1/4 cup of cubed SPAM

Boil broth and add ingredients and boil for 10 minutes.  Serve with rice.

easy spicy cod fish stew with tofu

1 package of soon du bu seasoning (sold in tofu aisle refridgerated)
1 package of soft tofu or soon du bu (silken tofu in long tube)
1 frozen or fresh piece of cod (1/2 lb)
1 sliced leek (1, 2 inch leek sliced in half lengthwise)
1/2 cup of frozen or fresh shrimp (optional)
1/2 sliced onion
1 egg (optional)
salt as needed to taste

Boil 5 cups of water in a pot.  When boiling, add the soup mix and the tofu and seafood along with the leek and onions.  When boiling again, add the egg and stir.  Make sure seafood is cooked through and then serve with white rice. 

white pizza

Ingredients:

one roll of pillsbury refridgerated pizza dough
2 cups of ricotta cheese
2 cups of shredded mozzarella
1 teaspoon grated garlic or dried garlic powder
fresh basil leaves (optional)
mini cut tofu cubes (optional)

Unfold pizza dough over greased foil on pan. Spread ricotta evenly. Spread with grated garlic and top with tofu and mozzarella. Top on a few basil leaves for added aroma and color. Bake as directed on pizza dough package.

Dumplings almost from scratch

The kimchi adds some spark to the dumpling's flavor. Also the green squash reminds me of when my grandma used to make the dumplings using Korean green squash which made it more aromatic.

Ingredients:

1 package of dumpling wrappers (sold in Asian food stores - freezer section)
1 package of firm tofu, chopped finely
1 lb of ground pork cooked and seasoned lightly salt/pepper
2 cups of briefly rinsed and squeezed and then finely chopped kimchi
2 cups of finely chopped green squash
little water to adhere the dumpling together

Mix all the ingredients together in a big bowl. Grab a dumpling wrapper and put a teaspoonful of the mixture into the middle of the wrapper. Using a finger dipped into water, move your finger along a top half of the dumpling wrapper and fold. Then make a few creases along the top of the wrapper. Fry or boil the dumpling into your favorite broth (add in some sliced rice cake). Put the rest into the freezer to consume next time.