Korean Tofu and Vegetable Soup Recipe

Prep Time::20 mins

Cook Time::15 mins

Total Time::35 mins

Servings::4

Yield::4 servings

Ingredients

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Original recipe (1X) yields 4 servings

3 cups beef stock

ΒΌ 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 1/2×1/4 inch pieces

1 pound yellow squash, cut into 1 1/2×1/4 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.

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