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Korean

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Korean Tofu and Vegetable Soup

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."

Rate/Review | Read Reviews (2)

What to Drink?
	Riesling
	Marie's Summer Marvel
	Tart Grapefruit Cooler

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 cups beef stock
1/4 cup toenjang (fermented soybean paste)
1 (4 inch) piece dashi kombu (dried kelp) (optional)
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

Directions

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.