Korean Tofu and Vegetable Soup

Ingredients

• 3 cups beef stock 
• 1 pound daikon radish cut into 1 1/2x1/4 inch pieces
• 4 inch dashi kombu dried kelp
• 16 ounce medium-firm tofu cut into 1 1/2 x 1/4 inch dominoes
• 5 cloves garlic chopped
• 2 large green onions sliced
• 1 pound napa cabbage sliced
• 1  pepper red hot seeded sliced
• 1 pound baby squash yellow cut into 1 1/2x1/4 inch dominoes
• 0.3 cup toenjang fermented soybean paste
• 0.3 cup toenjang fermented soybean paste

Equipment

• frying pan
• pot

Directions

1. Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved.
2. 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.
3. Remove and discard kelp.
4. Serve immediately.