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.

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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.

Korean Tofu and Vegetable Soup

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