Korean Tofu and Vegetable Soup

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Korean Tofu and Vegetable Soup

3 cups stock (beef if you're not veggie)

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

 

 

 

 

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.

 

Original recipe yield: 4.

Prep Time:20 Minutes

Cook Time:15 Minutes

Ready In:35 Minutes

Servings:4 (Change)

 

Source: skyespirit89 for Prevention Magazine

Formatted by Chupa Babi in MC: 05.07.07

 

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. Vegetarians may substitute vegetable stock for the beef.

 

ChupaNote: this was sooooo good! I'm going to make just the broth to

use in my stir fries.

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