Kimchi Stew

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1 Tbs. vegetable oil

1 small onion, halved and thinly sliced

11/2 cups kimchi

1/2 tsp. sugar

2 cups Mushroom Stock

1 tsp. rice vinegar, optional

1 russet potato, peeled and cut into 11/2-inch cubes (1 cup)

2 cups thinly sliced napa cabbage

1 10.5-oz. pkg. firm or extra-firm tofu, cut into 1/4-inch-thick slices

1/4 cup grated or julienned carrot

1/4 cup grated or julienned daikon radish

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