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CookPal AI
Korean Tofu and Vegetable Soup

Korean Tofu and Vegetable Soup

Cost $12.5, save $8

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $12.5

INGREDIENTS

  • Broth Base

    • 3 cups beef stock
    • 1/4 cup toenjang (fermented soybean paste)
    • 1 (4 inch) piece dashi kombu (dried kelp) (Optional)

  • Vegetables

    • 1 pound napa cabbage, thickly sliced
    • 1 pound daikon radish, cut into 1 1/2 x 1/4 inch pieces
    • 1 pound yellow squash, cut into 1 1/2 x 1/4 inch dominoes
    • 2 large green onions, sliced diagonally into 1 1/4 inch pieces
    • 1 hot red pepper, seeded and sliced diagonally into 1/4 inch pieces

  • Protein

    • 5 cloves garlic, chopped
    • 1 (16 ounce) package medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes

STEPS

1

Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved and add the kelp and garlic. Bring to a boil.

2

Add the tofu, cabbage, daikon, and yellow squash. Cover and return to a boil. Cook gently for 5 minutes.

3

Add the green onions and hot red pepper. Boil for a minute or until fragrant and brightly colored. Remove and discard kelp.

4

Serve immediately.

NUTRIENTS

Per 1 serving

🔥

289

Calories

  • 26
    Protein
  • 25
    Carbs
  • 12
    Fats

💡 For vegetarian or vegan options, substitute beef stock with vegetable stock.Toenjang and other Korean cooking ingredients can often be found at Asian grocery stores.Limit cooking time to retain the vegetables' natural crunch and nutritional value.