Mixed vegetable soup, Korean style from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 128) by Mark Bittman

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Notes about this recipe

  • Linda_E on January 25, 2026

    I chose this recipe to make use of some of the daikon radishes in my CSA box. I didn’t have the Korean red pepper, so I used about a teaspoon of gochugaru, which gave it a nice bit of heat. It was a light and tasty soup, perfect for lunch on this rainy Sunday afternoon.

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