Black Soybean Protein Stew
This hearty vegan stew features black soybeans as a protein-rich base, simmered in a savory, slightly spicy broth. It's a comforting and nutritious meal, perfect for a satisfying lunch or dinner. The stew is packed with vegetables and umami flavors.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gblack soybean, dried, soaked overnight
- 1 pcsyellow onion, diced
- 4 clovegarlic, minced
- 1 tbspginger, grated
- 2 pcscarrots, peeled and sliced
- 1 pcszucchini, diced
- 1 cupkimchi, chopped
- 4 cupvegetable broth
- 2 tbspgochujang
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 300 gtofu, firm, cubed
garnish
- 2 pcsscallion, sliced, for garnish
Equipment
knife · cutting board · large pot
The method
Step by step
- 1
Drain the soaked black soybeans and rinse thoroughly.
About 2 min
Cook’s note: Soaking overnight significantly reduces cooking time.
- 2
In a large pot or Dutch oven, heat the sesame oil over medium heat.
About 1 min
- 3
Add the yellow onion and cook until softened, about 3-4 minutes.
About 4 min
- 4
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 5
Add the carrots and zucchini to the pot and sauté for 5 minutes.
About 5 min
- 6
Stir in the chopped kimchi, gochujang, and soy sauce, mixing well to combine.
About 2 min
Cook’s note: Adjust gochujang to your preferred spice level.
- 7
Add the drained black soybeans and vegetable broth to the pot.
About 1 min
- 8
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the soybeans are tender.
About 20 min
Cook’s note: Check for tenderness by tasting a few soybeans.
- 9
Gently stir in the cubed tofu and continue to simmer for another 5 minutes to heat through.
About 5 min
Cook’s note: Be gentle with the tofu to prevent it from breaking apart.
- 10
Ladle the stew into bowls and garnish with sliced scallion before serving.
About 1 min
Cook’s note: Serve with a side of steamed rice for a complete meal.
Keep it good
Store leftover stew in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed.
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