Tofu and Vegetable Soup

Name: Tofu and Vegetable Soup
Cuisine: Korea
Ingredients: 5 cups (1¼ liters) water; One 4-in (10-cm) square piece dried kelp; 1½ cups (40 g) dried anchovies; 4 tablespoons soybean paste; 4 teaspoons red chili paste; ¼ cup (50 g) beef strips; 1 tablespoon minced garlic; 1 cake (7 oz/200 g) firm tofu, diced; 1 cake (7 oz/200 g) firm tofu, diced; 1 small zucchini, halved and sliced; 1 red and 1 green chili peppers, diagonally sliced; Salt, to taste (optional)

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

5 cups (1¼ liters) water
One 4-in (10-

Korea
Soup
Gluten-free

Method

Bring the water to a boil in a large saucepan. Add the kelp and anchovies, and return to a boil. Reduce the heat to medium-low and simmer uncovered for 15–20 minutes. Remove from the heat and strain. Reserve the clear stock, discard the kelp and anchovies.
Bring the stock to a boil over high heat. Add the soybean and red chili pastes and stir until they dissolv