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Korean Tofu and Vegetable Soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy Korean chicken noodle soup: comforting, healing, and easy to make.
Ingredients:
  • 3 cups beef stock
  • 0.25 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
Instructions:
  • In a stock pot or large deep skillet over medium-high heat, pour in the beef stock and stir in the toenjang until dissolved. Add the kelp and garlic, bring to a boil, then add the tofu, cabbage, daikon, and yellow squash. Cover and bring back to a boil, cooking gently for 5 minutes. Add the green onions and hot pepper, boiling for 1 more minute until fragrant and brightly colored. Keep cooking time under 15 minutes. Remove and discard the kelp before serving immediately.

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