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Ingredients
  • 3 to 4 tofu soup packets from Korean store (like the ones below)
  • box of vegetable broth (or water + bouillion cubes)
  • 1 yellow squash cubed
  • 1 zucchini cubed
  • 1 to 2 c of broccoli florets
  • 1 small onion minced
  • 1 block of tofu (I like using firm tofu for this soup) cubed
  • 8 to 10 frozen kimchi dumplings (the round kind) from Korean store
  • Korean red pepper flakes to taste
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