Photo: Cala
Korean Tofu and Vegetable Soup
10 ingredients
20 min + 15 min
4 servings
openrecipes
"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. You will have to visit your local Asian market for some of the ingredients."
Estimated Nutrition (whole recipe, rough)
416
Calories
37g
Protein
21g
Fat
22g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Soybean | not in our table | 0 |
| Kombu | not in our table | 0 |
| Kelp | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups beef stock
- 1/4 cup toenjang (fermented soybean paste)
- 1 (4 inch) piece dashi kombu (dried kelp) (optional)
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes