Korean Tofu and Vegetable Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 289 Calories

Ingredients

• 5 cloves garlic, chopped
• 3 cups beef stock
• ¼ cup toenjang (fermented soybean paste)
• 1 (4 inch) piece dashi kombu (dried kelp) (Optional)
• 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
• 1 hot red pepper, seeded and sliced diagonally into 1/4 inch pieces

Recipe Instructions

Step 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.