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Korean Tofu and Vegetable Soup

3

35 min

Korean Tofu and Vegetable Soup

Korean Tofu and Vegetable Soup Photo 1

Time

35 min

Serving

4 persons

Calories

289

Rating

3.00★ (6)

Cuisine

Korean
Author: Victoria Buriak
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.

Ingredients

  • beef stock: 3 cups
  • toenjang (fermented soybean paste): 0.25 cup
  • dashi kombu (dried kelp): 1 piece (4 inch piece, optional)
  • garlic: 5 clove (chopped)
  • medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes: 1 pack (16 ounce pack)
  • napa cabbage, thickly: 1 pound (sliced)
  • daikon radish cut into 1 1/2x1/4 inch pieces: 1 pound
  • yellow squash, cut into 1 1/2x1/4 inch dominoes: 1 pound
  • green onions, white and pale green part only, sliced diagonally into 1 1/4 inch pieces: 2 piece
  • hot red pepper, seeded and sliced diagonally into 1/4 inch pieces: 1 piece

Metric Conversion

Stages of cooking

Korean Tofu and Vegetable Soup Photo 21
  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.
    Korean Tofu and Vegetable Soup Photo 2

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