Korean Radish & Tofu Pork Soup 1.5 c= 1 serving

Korean Radish & Tofu Pork Soup 1.5 c= 1 serving
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Nutritional Info
  • Servings Per Recipe: 30
  • 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

View full nutritional breakdown of Korean Radish & Tofu Pork Soup 1.5 c= 1 serving calories by ingredient
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Introduction

For a nutritious, mild, satisfying winter soup, try this Korean classic For a nutritious, mild, satisfying winter soup, try this Korean classic
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

Tips

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


Directions

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

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