Korean-Style Vegetable Soup

SERVES 6

• INGREDIENTS

• 3 Tbsp roasted sesame oil

• 1 stalk celery, chopped

• 2 small carrots, chopped

• ½ tsp kosher salt

• 2 pinches of cayenne

• 2 tsp paprika

• 3 cloves garlic, minced

• 2 small zucchini, cut into half moons

• 1 Tbsp soy sauce

• 4 cups stock

• 1 ½ cup Chinese or green cabbage, shredded

• 8 oz tofu, cubed

• 3 green onions, finely chopped

DIRECTIONS

1. In a large pot, add 2 Tbsp sesame oil and heat over medium-high heat. Add the celery, carrots, salt, cayenne, and paprika. Sauté until the vegetables begin to soften--about 5 minutes.

2. Add garlic and zucchini; stir and sauté another 30 seconds until the garlic is fragrant.

3. Add stock and soy sauce, cover and bring to boil. Reduce heat and simmer for about 5 minutes.

4. Add cabbage and tofu; simmer until cabbage has just wilted --about 2 minutes.

5. Turn off heat; stir in green onions and 1 Tbsp sesame oil. Taste soup. Add soy sauce or salt as needed.

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