Korean Tofu and Vegetable Soup Recipe

Ingredients

• 3 cups beef stock
• 0.25 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