Korean tofu and vegetable soup

Korean tofu and vegetable soup


6 people made this

About this recipe: This is an authentic comforting, cure-all soup from Korea. It is spicy and fresh, and easy to make once you have all the ingredients! You will have to visit your local Asian shop for some of the ingredients. Vegetarians may substitute vegetable stock for the beef.


Serves: 4 

  • 750ml (1 1/4 pints) beef stock
  • 4 tablespoons toenjang (fermented soybean paste)
  • 1 (10cm / 4 in) piece dashi kombu (dried kelp) (optional)
  • 5 cloves garlic, chopped
  • 1 (349g) pack medium-firm tofu, cut into domino shaped pieces
  • 500g (1 1/4 lb) Chinese cabbage, thickly sliced
  • 500g (1 1/4 lb) mooli, cut into domino shaped pieces
  • 500g (1 1/4 lb) yellow squash, cut into domino shaped pieces
  • 2 spring onions, white and pale green part only, thickly sliced
  • 1 hot red chilli, seeded and sliced diagonally

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Pour the beef stock into a stockpot or large deep frying pan over medium high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to the boil. Put in the tofu, cabbage, mooli and yellow squash, cover and return to the boil. Cook gently for 5 minutes.
  2. Add the spring onions and chilli, and boil for a minute, or until the onion and chilli become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.

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