Korean Radish & Tofu Pork Soup 1.5 c= 1 serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 tbsp Salt 3 clove Garlic 2 large Onions, raw 1 medium (4-1/8" long) Scallions, raw 2 tbsp Kikkoman Soy Sauce 12 cup Korean radish 7 in, 12 oz., approx. 3.5 cups sliced 16 oz tofu, azumayo firm, 3 oz or 85 g 16 oz tofu, soonyeowon firm tofu, 3 oz. of 85 g 20 oz pork boston butt, boneless, boiled 9.3 oz serving 6 oz sweet potato stems or leaves 2.25 oz serving 1 tbsp Sesame oil, Beksul brand1 Tbsp, 15 ml 11 gram(s) Korean Beef Soup Stock (dashida) 1 TBSP=11 g 1 cup Dried Mushroom, Korean 1 c. dry (50 g) 2.50 cup Bamboo Shoot Strips 1/2 c= 1 serving 12 cup Vegetable Broth
Boil pork butt. I boiled pork bones that had meat still on them till it fell off, the discarded the bones (not counted in the 4 cups). In this broth I had also boiled other side vegetable dishes of Korean veggies such as beansprouts, fernbrake, and bamboo to give the water a rich flavor. To this broth base add the radish, tofu, onions, garlic, and all seasonings. Bring to boil, then simmer 30-45 min. Just before serving add green onions on top of individual bowls of soup. Serve with brown rice and beans, kimchi, etc.
Serving Size: Makes 30 1.5 c. servings
Serving Size: Makes 30 1.5 c. servings
Nutritional Info Amount Per Serving
- Calories: 97.2
- Total Fat: 3.4 g
- Cholesterol: 18.6 mg
- Sodium: 748.5 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.4 g
- Protein: 9.1 g
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