Korean Daikon and Tofu Soup

    35 minutes

    This is a popular soup in Korea, generally used as a cure-all comfort food. You can use vegetable stock if you want it vegetarian.

    7 people made this

    Serves: 4 

    • 3 cups (750ml) beef stock
    • 4 tablespoons fermented soybean paste
    • 1 (10cm) piece dashi kombu (dried kelp)
    • 5 cloves garlic, chopped
    • 350g medium-firm tofu, cut into domino shaped pieces
    • 500g Chinese cabbage, thickly sliced
    • 500g daikon, cut into domino shaped pieces
    • 500g yellow pumpkin, cut into domino shaped pieces
    • 2 spring onions, white and pale green part only, thickly sliced
    • 1 hot red chilli, seeded and sliced diagonally

    Preparation: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 soybean paste until dissolved. Add the kelp and garlic and bring to the boil. Put in the tofu, cabbage, daikon and yellow pumpkin, cover and return to the boil. Cook gently for 5 minutes.
    2. Add the spring onions and chilli then 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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