Korean Tofu and Vegetable Soup Recipe

Name: Korean Tofu and Vegetable Soup Recipe
Ingredients: 3 cups beef stock; 1/4 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

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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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Ingredients

3 cups beef stock
1/4 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