Korean Tofu and Vegetable Soup recipe
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Ingredients
- 3 cups beef stock ¼ 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
Nutrition Info
- 289.3 caloriescarbohydrate: 24.7 gcholesterol: : -fat: 12.3 gfiber: 9.1 gprotein: 26.4 gsaturatedFat: 1.8 gservingSize: -sodium: 661.4 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Korean Tofu and Vegetable Soup
Directions
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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.