Korean Tofu and Vegetable Soup

Ingredients and Weight:

• 1 block (14 oz) extra firm tofu, drained and pressed
• 1 large onion (1 lb), thinly sliced
• 4 carrots (1 lb), peeled and diced
• 4 celery stalks (1 lb), thinly sliced
• 1 large zucchini (1 lb), diced
• 1 red bell pepper (1 lb), diced
• 6 cups chicken broth
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Optional: 1/4 cup chopped green onions for garnish

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Crumble the tofu into bite-sized pieces.
2. In a large stockpot or Dutch oven, heat the sesame oil over medium heat. Sauté the onion until translucent, about 5 minutes.
3. Add the carrots, celery, zucchini, and bell pepper. Cook for 10 minutes, or until the vegetables are slightly softened.
4. Stir in the chicken broth, water, soy sauce, rice vinegar, ginger, and garlic. Season with salt and black pepper to taste.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
6. Add the tofu and cook for an additional 5 minutes.
7. Garnish with green onions, if desired.

Nutritional Information:

• Serving size: 1 cup
• Calories: 210
• Fat: 8g
• Protein: 15g
• Carbohydrates: 20g
• Dietary fiber: 5g
• Sugar: 10g

Dish Characteristics:

• Hearty and filling
• Rich and savory broth
• Vibrant and colorful vegetables
• Well-balanced flavors

User Comments:

• "This soup is so delicious! It's packed with flavor and the vegetables are cooked perfectly."
• "I love the combination of tofu and vegetables. It's a great way to get a healthy meal."
• "I'm not usually a fan of Korean food, but this soup has changed my mind. It's so addictive!"

Special Precautions and Tips:

• If extra firm tofu is not available, you can use firm tofu but it will be less firm after cooking.
• If you want a thicker broth, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) a few minutes before serving.
• This soup can be made ahead of time and reheated when ready to serve.