Korean Tofu and Vegetable Soup Recipe - Allrecipes.com
  • READY IN 35 mins

Korean Tofu and Vegetable Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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.
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Reviews More Reviews

Jan 19, 2004

Super yummy! If you like Korean food, kimchi and sour and spicey food you will love this!

 
Apr 15, 2007

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.

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 661 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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