Easiest Way to Make Soybean Paste Soup Korean

Korean Tofu And Vegetable Soup

Korean soybean paste soup foodinmy.

Recipe Summary 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 | Soybean Paste Soup Korean

3 cups beef stock

¼ 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

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.

Info | Soybean Paste Soup Korean

prep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Korean Tofu And Vegetable Soup

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