Recipe by slsonline
"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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toenjang (fermented soybean paste)
1 (4 inch) piece
dashi kombu (dried kelp)
1 (16 ounce) package
medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes
napa cabbage, thickly sliced
daikon radish cut into 1 1/2x1/4 inch pieces
yellow squash, cut into 1 1/2x1/4 inch dominoes
green onions, white and pale green part only, sliced diagonally into 1 1/4 inch pieces
hot red pepper, seeded and sliced diagonally into 1/4 inch pieces
Super yummy! If you like Korean food, kimchi and sour and spicey food you will love this!
I spent a year in Korea teaching English and doenjang jjigae was one of my favourite meals. It's so easy to make, as long as you can find the soybean paste. This recipe doesn't taste quite the same as what I had in restaurants in Korea, but it's still satisfying.
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Tofu and Vegetable Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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