Korean Tofu and Vegetable Soup Recipe

Name: Korean Tofu and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pour the beef stock into a stock pot or large deep skillet over medium-high heat.
2
Stir in the toenjang until dissolved.
3
Add the kelp and garlic, and bring to a boil.
4
Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil.
5
Cook gently for 5 minutes.
6
Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored.
7
Limit the cooking time to no more than 15 minutes.
8
Remove and discard kelp.
9
Serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups beef stock, 1/4 cup toenjang (fermented soybean paste), 1 (4 inch) piece dashi kombu (dried kelp) (optional), 5 cloves garlic, chopped, and more.

Yes, Korean Tofu and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Tofu and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions