New this month
Get the Allrecipes magazine

Korean Tofu and Vegetable Soup


"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."
Added to shopping list. Go to shopping list.


35 m servings 289 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 Facts

Per Serving: 289 calories; 12.3 g fat; 24.7 g carbohydrates; 26.4 g protein; 0 mg cholesterol; 661 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

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

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 s...