Korean Tofu and Vegetable Soup

Name: Korean Tofu and Vegetable Soup
Total time: 35
Yield: 4
Ingredients: 3 cups beef stock; ¼ 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

Recipe by slsonline from allrecipes.com

35 Mins.

Ingredients

4 servings

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3 cups beef stock
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¼ cup toenjang (fermented soybean paste)
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1 (4 inch) piece dashi kombu (dried kelp) (Optional)
•

5 cloves garlic, chopped
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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

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.