Korean Tofu and Vegetable Soup

2 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 35 min

“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.” - by slsonline

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.

Nutrition

Amount Per Serving (4 total)

Calories
289 cal
14%

Fat
12.3 g
19%

Carbs
24.7 g
8%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

MYONGKEY

Jan. 19, 2004

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

RoseRover

Apr. 15, 2007

"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 same as..." See more what I had in restaurants in Korea, but it's still satisfying."

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