Korean Tofu and Vegetable Soup recipe

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Ingredients

3 cups beef stock
¼ cup toenjang (fermented soybean paste)
1 (4 inch) piece dashi kombu (dried kelp)
5 cloves garlic, chopped
1 (16 ounce) package medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes
1 pound napa cabbage, thickly sliced
1 pound daikon radish cut into 1 1/2x1/4 inch pieces
1 pound yellow squash, cut into 1 1/2x1/4 inch dominoes
2 large green onions, white and pale green part only, sliced diagonally into 1 1/4 inch pieces
1 hot red pepper, seeded and sliced diagonally into 1/4 inch pieces

Nutrition Info

289.3 calories
carbohydrate: 24.7 g
cholesterol: : -
fat: 12.3 g
fiber: 9.1 g
protein: 26.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 661.4 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make. You will have to visit your local Asian market for some of the ingredients.

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