Korean Tofu and Vegetable Soup

• 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

1. Pour the beef stock into a stock pot or large deep skillet over medium-high heat.
2. Stir in the toenjang until dissolved.
3. Add the kelp and garlic, and bring to a boil.
4. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil.
5. Cook gently for 5 minutes.
6. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored.
7. Limit the cooking time to no more than 15 minutes.
8. Remove and discard kelp.
9. Serve immediately.

beef stock, toenjang, dashi kombu, garlic, dominoes, cabbage, yellow squash, green onions, hot red pepper

Taken from allrecipes.com/recipe/korean-tofu-and-vegetable-soup/ (may not work)