Hearty Spring Cabbage Doenjang Soup
Hearty Spring Cabbage Doenjang Soup
Easy Spring Cabbage Doenjang Soup Recipe for a Simple Breakfast
When the weather turns chilly, a steaming bowl of soup is the first thing that comes to mind. This season, we’re featuring sweet and tender spring cabbage to create a comforting and easy breakfast soup. It’s a simple recipe perfect for any beginner!
Main Ingredients- 300g Spring Cabbage
- 1 handful Oyster Mushrooms
- 3 Tbsp Minced Green Onion
- 1 Cheongyang Pepper
- 6 cups Broth (Anchovy-Kelp stock recommended)
- 1/2 block Firm Tofu
Cooking Instructions
Step 1
Prepare the spring cabbage for easy cooking. You can separate the leaves one by one and wash them, or for a quicker method, bunch the leaves together like a ponytail, make a cross-shaped cut at the base with a knife, and then slice off the root. This method helps keep the leaves intact and maintain a nice shape.
Step 2
Once prepared, cut the spring cabbage into bite-sized pieces. Rinse them thoroughly under running water to remove any dirt or debris. Drain the cabbage well and set aside in a colander. Avoid soaking for too long to keep its crisp texture.
Step 3
Trim the tough ends of the oyster mushrooms. You can either pull them apart into smaller strands or chop them into small, bite-sized pieces. Adding mushrooms will enhance the soup’s savory flavor and add a pleasant texture.
Step 4
Finely chop the green onions and thinly slice the Cheongyang pepper (remove seeds if you prefer less heat). Generous amounts of green onions contribute to a refreshing and slightly spicy broth. Adjust the amount of Cheongyang pepper to your preference, or omit it entirely.
Step 5
Pour about 6 cups of broth (anchovy-kelp stock is recommended for best flavor) into a pot. Add the prepared spring cabbage to the pot. We will let it simmer until the cabbage becomes tender.
Step 6
Once the spring cabbage has simmered and softened slightly, dissolve the Doenjang (2 Tbsp) into the broth. For a deeper flavor, you can place the Doenjang in a sieve and dissolve it directly into the hot broth, or simply add it directly to the pot and stir well to break up any clumps. Simmer gently after adding the Doenjang.
Step 7
Add 1 Tbsp of minced garlic and the chopped oyster mushrooms to the pot. These additions will deepen the soup’s savory notes.
Step 8
Stir in 0.5 Tbsp of Gochugaru (Korean red pepper flakes) for a touch of mild spiciness. If you enjoy a spicier kick, feel free to add a little more. Let the soup simmer over medium heat, allowing all the flavors to meld together beautifully.
Step 9
When the spring cabbage is tender and the flavors have blended well, add the cubed tofu. Simmer for a few more minutes. Finally, add the minced green onions and sliced Cheongyang pepper, bringing the soup to a final simmer. Your delicious Spring Cabbage Doenjang Soup is ready to be enjoyed hot!
