Korean Tofu and Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
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 |
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.
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