Korean Tofu and Vegetable Soup

Name: Korean Tofu and Vegetable Soup
Cook time: 15 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 3 cups beef stock; ¼ cup toenjang (fermented soybean paste); 1 (4 inch) piece dashi kombu (dried kelp); 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

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.

INGRIDIENT

3 cups beef stock

¼ 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

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 289 calories; protein 26.4g; carbohydrates 24.7g; fat 12.3g; sodium 661.4mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

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