Recipe information
Ingredients for - Korean Tofu and Vegetable Soup
2. Toenjang (fermented soybean paste) - ¼ cup
3. Dashi kombu (dried kelp) (Optional) - 1 (4 inch) piece
5. Medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes - 1 (16 ounce) package
6. Napa cabbage, thickly sliced - 1 pound
7. Daikon radish cut into 1 1/2x1/4 inch pieces - 1 pound
8. Yellow squash, cut into 1 1/2x1/4 inch dominoes - 1 pound
9. Green onions, white and pale green part only, sliced diagonally into 1 1/4 inch pieces - 2 large
10. Hot red pepper, seeded and sliced diagonally into 1/4 inch pieces - 1
How to cook deliciously - Korean Tofu and Vegetable Soup
1. Stage
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.
