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.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
4 servings


  • 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


  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
12g Fat
25g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 289
% Daily Value *
Total Fat 12g 16%
Saturated Fat 2g 9%
Sodium 661mg 29%
Total Carbohydrate 25g 9%
Dietary Fiber 9g 33%
Total Sugars 8g
Protein 26g
Vitamin C 108mg 542%
Calcium 963mg 74%
Iron 6mg 34%
Potassium 1304mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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