Soups, Stews and Chili Recipe ∼ 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.

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

Cooking Directions

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.

Nutrition Facts

• calories289.3
• carbohydrateContent24.7 g
• fatContent12.3 g
• fiberContent9.1 g
• proteinContent26.4 g
• saturatedFatContent1.8 g
• sodiumContent661.4 mg
• sugarContent7.5 g