Korean Tofu and Vegetable Soup

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the beef stock into a large pot and add the dashi kombu if using. Bring to a simmer over medium heat for 5 minutes, then remove and discard the kombu.

2. Ladle about a cup of the hot stock into a small bowl, whisk in the toenjang until smooth, then stir the mixture back into the pot.

3. Add the garlic, daikon radish and napa cabbage. Simmer over medium heat for 5 minutes, until the daikon is nearly tender.

4. Add the yellow squash and tofu gently so the pieces stay whole. Simmer for 4 minutes until the squash is tender.

5. Stir in the green onions and hot red pepper and simmer for 1 minute. Ladle into bowls and serve hot.