Chewy Oyster Mushroom Napa Cabbage Soybean Paste Soup: A Hearty and Warm Homemade Meal
The Perfect Harmony of Chewy Oyster Mushrooms and Sweet Napa Cabbage! An Easy and Delicious Napa Cabbage Soybean Paste Soup Recipe
I picked up some fresh napa cabbage at a great price from the mart recently, and used its outer leaves to make a truly delicious napa cabbage soybean paste soup. This time, I added plenty of chewy oyster mushrooms, making it a richer and even tastier one-bowl meal. It’s the perfect lunch option that’s so satisfying, you’ll finish a bowl of rice with just this soup, no other side dishes needed. Here’s a simple yet hearty homemade meal from Gashijangmi’s kitchen, perfect for busy evenings: Napa Cabbage Soybean Paste Soup!
Main Ingredients
- Napa Cabbage Leaves 480g
- Oyster Mushrooms 200g
- Soybean Paste 3 Tbsp
- Green Onion 1 stalk
- Soup Soy Sauce 1 Tbsp
- Red Pepper Flakes 1 Tbsp
- Minced Garlic 1 Tbsp
- Anchovy Broth 7.5 cups (approx. 1.5L)
Cooking Instructions
Step 1
Wash the napa cabbage leaves thoroughly and pat them dry. Cut them into bite-sized pieces or tear them into larger chunks by hand – this makes them easier for everyone to eat and helps the soup taste even more refreshing.
Step 2
Blanch the oyster mushrooms in boiling water for a moment. This step removes any raw taste and enhances their chewy texture. Squeeze out the excess water and tear them into manageable pieces. Wash the green onion and thinly slice both the white and green parts into strips.
Step 3
Pour the anchovy broth into a pot. Place the soybean paste in a fine-mesh sieve and dissolve it thoroughly in the broth, ensuring there are no lumps. Dissolving the paste beforehand will prevent clumps and result in a cleaner-tasting soup.
Step 4
Once the broth with dissolved soybean paste comes to a boil, add the prepared napa cabbage, red pepper flakes, and soup soy sauce. Bring it back to a boil, then reduce the heat to medium and simmer for about 3 minutes, or until the cabbage becomes tender. Finally, lower the heat to very low and let it simmer gently. This slow simmering allows the natural sweetness of the cabbage to infuse into the soup.
Step 5
When the cabbage is tender, add the prepared chewy oyster mushrooms and minced garlic. Cook for another 3 to 4 minutes. This will allow the mushroom flavor and the garlic’s umami to meld beautifully into the soup.
Step 6
Lastly, add the sliced green onions, stir gently, and let it simmer for a final moment. Before turning off the heat, taste the soup and adjust the seasoning with more soup soy sauce or soybean paste if needed, according to your preference. Your delicious Napa Cabbage Soybean Paste Soup is now ready!
