Hobak guk or squash soup is a delicate and lightly flavored soup. When the soup is just right, you can appreciate the taste of the squash and the delicate texture of the tofu (traditionally, it's made with ground pork). It's meant to accompany rice and a few other dishes.
Serves 4 people as a side dish
Ingredients:
· 3 medium-sized zucchini (thicker ones will be easier to stuff)
· 8 oz of firm tofu
· 6 -8 C vegetarian broth
· 2 scallions
marinade:
· 1 T soy sauce
· 1 t sesame oil
· 1 clove garlic minced
· 1 scallion minced
· 1 t sugar
Steps for tofu:
1. Squeeze water out of the tofu. I like to use a plate with something heavy on top of the tofu and let it sit for 30 minutes or so (but make sure to do this where the water can drain off).
2. Crumble tofu and add marinade ingredients.
3. Combine thoroughly.
4. You can prepare this ahead of time and let the marinade do its magic.
Steps for soup:
1. Cut zucchini into 2 inch long pieces (about three for each squash)
2. Cut a cross into the top of each zucchini about 2/3rds of the way down the side
3. Stuff crumbled tofu into the zucchini as much as you can put in without the squash breaking apart (this is a bit tricky!)
4. Cut scallions into 2 inch pieces.
Cooking the soup1. Put all the squash into a deep pan
2. Pour in broth (mix some water in if the broth is salty)
3. Cover and bring to a boil.
4. Let simmer for 15 to 20 minutes. Squash will be tender all the way through and tofu will have firmed up.
5. Put the scallions in for one minute and then turn off heat.
6. You can enjoy the soup with a small amount of soy sauce and vinegar.
