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

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Korean Tofu and Vegetable Soup

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