Savory and Sweet Napa Cabbage Doenjang Soup
Savory and Sweet Napa Cabbage Doenjang Soup
How to Make Delicious Doenjang Soup with Young Napa Cabbage
Try this wonderfully savory and sweet doenjang soup made with young napa cabbage! It’s especially comforting during the winter months. This recipe is perfect for those times when you want a simple yet deeply flavorful soup that warms you up from the inside out. The natural sweetness of the cabbage and the rich umami of the doenjang create a truly delightful flavor combination. Enjoy a hearty meal with this easy-to-make, comforting soup!
Ingredients- 1/2 head young napa cabbage (Albaegi Bae Chu)
- 3 concentrated broth cubes (or anchovy-kelp broth)
- 1.5 Tbsp soybean paste (Doenjang)
- 1 Tbsp minced garlic
- 1/2 stalk green onion
Cooking Instructions
Step 1
Start by thoroughly washing the young napa cabbage. Gently peel off each leaf and rinse it carefully under running water to remove any dirt or grit. Using fresh, crisp cabbage will bring out its natural sweetness, making the soup even more delicious.
Step 2
Once washed, roughly chop the cabbage into bite-sized pieces. Aim for pieces about 2-3 cm wide. Chopping it generously rather than finely will help the cabbage retain a pleasant, slightly crisp texture in the soup, adding a lovely contrast to the broth.
Step 3
Prepare the broth for a flavorful soup base. Fill a pot with about 4-5 cups of water and add the 3 concentrated broth cubes. If you have homemade anchovy-kelp broth, feel free to use that for an even richer and deeper flavor profile.
Step 4
As the broth begins to boil, it’s time to dissolve the soybean paste (doenjang). Measure out 1.5 tablespoons of doenjang and slowly whisk it into the broth using a sieve or fine-mesh strainer. This technique ensures the doenjang dissolves smoothly without clumping, creating a consistently seasoned broth.
Step 5
Once the doenjang has dissolved and the broth is simmering, add the chopped young napa cabbage. Let it cook for a short while over medium-high heat until the cabbage just begins to soften. Avoid overcooking if you prefer a slightly tender-crisp texture.
Step 6
After adding the cabbage and letting it simmer briefly, stir in 1 tablespoon of minced garlic. Continue to simmer until the soup comes back to a gentle boil. The garlic will infuse the broth with a fresh aroma and a subtle savory note, enhancing the overall taste of the soup.
Step 7
While the soup is simmering, prepare the green onion. Wash the 1/2 stalk of green onion and slice it thinly on an angle (bias cut). This not only adds a fresh, mild onion flavor but also provides a beautiful visual garnish to the finished soup.
Step 8
When the cabbage has softened and its sweetness has infused into the broth along with the savory doenjang flavor, add the sliced green onions. Let the soup simmer for just another minute or so to allow the fresh aroma of the green onions to meld with the other flavors.
Step 9
Serve this delicious young napa cabbage doenjang soup hot! It’s absolutely perfect for spooning over a bowl of steamed rice for a comforting and satisfying meal. Especially in winter, pairing it with some crisp radish kimchi (altari kimchi) or cool radish kimchi (kkakdugi) is highly recommended. Enjoy this simple yet nourishing soup!
