Korean Radish & Tofu Pork Soup 1.5 c= 1 serving

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

Use an 8 qt pot to hold all the soup. You can freeze portions for later for an easy quick meal.

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