Korean Tofu and Vegetable Soup

2
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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

35 m servings 289 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

2

Super yummy! If you like Korean food, kimchi and sour and spicey food you will love this!

I spent a year in Korea teaching English and doenjang jjigae was one of my favourite meals. It's so easy to make, as long as you can find the soybean paste. This recipe doesn't taste quite the s...