Clear Napa Cabbage Soup
Clear Napa Cabbage Soup
A Comforting and Clear Napa Cabbage Soup Without Broth
This is a simple and comforting clear Napa cabbage soup that’s incredibly easy to make without any broth! Perfect for a light and soothing meal.
Main Ingredients- Napa Cabbage (baby) 120g (about 1 handful)
- Green Onion 1/2 stalk
- Onion 1/4
- Tofu 1/2 block
- Egg 1
- Water 300ml (approx. 1.5 standard Korean paper cups)
- Salted Shrimp (Saeu-jeot) 1 Tbsp (the secret to the soup’s flavor!)
Cooking Instructions
Step 1
First, wash the baby Napa cabbage thoroughly. Then, cut it into bite-sized pieces, about 3-4 cm in length. Avoid cutting them too small, as they might become mushy when cooked.
Step 2
Instead of finely chopping the green onion, slice it diagonally (on the bias) into about 0.5cm thick pieces. This method helps release more of the onion’s aroma into the broth and makes for a visually appealing soup.
Step 3
Dice the tofu into approximately 1.5cm cubes or into pleasant, bite-sized squares. This will add a soft texture to the soup.
Step 4
Thinly slice the onion into strips. This will add natural sweetness and a refreshing taste to the broth.
Step 5
Crack the egg into a bowl. Whisk it gently with a fork or chopsticks until the yolk and white are well combined. This will be poured into the soup later to cook as ribbons.
Step 6
Now, pour 300ml of plain water into a pot and bring it to a boil over high heat. We’re using plain water for a clear and refreshing broth.
Step 7
Once the water is rapidly boiling, add the prepared Napa cabbage, tofu, sliced onion, and the key flavor enhancer – 1 tablespoon of salted shrimp. Using salted shrimp instead of regular salt provides a deep, refreshing umami flavor.
Step 8
After adding the ingredients and bringing the soup back to a boil, reduce the heat to medium. Let it simmer for about 5 minutes, or until the cabbage and onion are tender. Be careful not to overcook, as the cabbage can become too soft.
Step 9
Finally, slowly drizzle the beaten egg into the simmering soup, ideally from the edge of the pot using a ladle or spoon, to create delicate ribbons. Once the egg is cooked and forms soft curds, turn off the heat. Stir in the diagonally sliced green onions to finish. Your delicious and clear Napa cabbage soup is ready!
