Korean Tofu and Vegetable Soup

Ingredients

• 3 cups beef stock
• 0.25 cups toenjang , fermented soybean paste
• 1 piece dashi kombu , 4 inch
• 5 cloves garlic , chopped
• 1 package medium-firm tofu , 16 ounce
• 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

Instructions

1. 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.