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|Korean Tofu and Vegetable Soup|
This is the Korean equal of hen noodle soup - it's far a comforting, treatment-all soup. It is also spicy and sparkling, and clean to make. You will have to go to your nearby Asian market for a number of the components.
- 3 cups beef inventory
- ¼ cup toenjang (fermented soybean paste)
- 1 (four inch) piece dashi kombu (dried kelp) (optional)
- five cloves garlic, chopped
- 1 (16 ounce) package medium-firm tofu, reduce into 1 half x 1/4 inch dominoes
- 1 pound napa cabbage, thickly sliced
- 1 pound daikon radish cut into 1 1/2x1/four inch portions
- 1 pound yellow squash, cut into 1 1/2x1/4 inch dominoes
- 2 large green onions, white and faded inexperienced part most effective, sliced diagonally into 1 1/4 inch portions
- 1 hot red pepper, seeded and sliced diagonally into 1/four inch pieces
|Prep : 20M||Cook : 4M||Ready in : 35M|
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