Hearty and Refreshing Napa Cabbage Soup (Baechuk)
Hearty and Refreshing Napa Cabbage Soup (Baechuk)
Sweet and Savory Napa Cabbage Soup for Ultimate Flavor
Discover the deep umami and refreshing taste of this simple yet incredibly flavorful Napa cabbage soup. Made with rice water and soybean paste, it captures the natural sweetness of winter cabbage. Adding frozen zucchini and tofu makes it a hearty and satisfying meal. Perfect for a comforting and healthy dish!
Main Ingredients- Napa Cabbage 890g (about 1/4 of a large head)
- 3 Korean Green Chilies (Cheongyang Pepper)
- 2 Scallions (Green Onions)
- 1/2 block Firm Tofu
- 1 cup Frozen Zucchini (julienned)
Broth & Seasoning- Rice Water 4 bowls (approx. 800ml)
- Soybean Paste (Doenjang) 1 heaping Tbsp (approx. 1.5 Tbsp)
- 1/2 tsp Minced Garlic
- 2 tsp Gochugaru (Korean Chili Flakes)
- 3 tsp Anchovy Sauce (or fish sauce/soy sauce)
- Rice Water 4 bowls (approx. 800ml)
- Soybean Paste (Doenjang) 1 heaping Tbsp (approx. 1.5 Tbsp)
- 1/2 tsp Minced Garlic
- 2 tsp Gochugaru (Korean Chili Flakes)
- 3 tsp Anchovy Sauce (or fish sauce/soy sauce)
Cooking Instructions
Step 1
First, wash the Napa cabbage thoroughly and cut it into bite-sized pieces, about 4-5cm in length. Finely mince the Korean green chilies. Slice the scallions diagonally.
Step 2
Prepare the frozen zucchini by julienning it. This adds a subtle sweetness and soft texture to the soup. It’s a great way to use up leftover vegetables from previous harvests; I portion and freeze them in the fall.
Step 3
The amount of soybean paste (Doenjang) can be adjusted based on its saltiness. This particular Doenjang is not too salty and has a nice savory flavor, making it perfect for soups. Prepare about 1 heaping tablespoon.
Step 4
Prepare the rice water for a savory broth. I’m using rice water from rinsing white rice and Kamut rice. Kamut rice water adds a deeper, nuttier flavor than regular rice water, and it’s beneficial for blood sugar management. Dissolve 1 tablespoon of soybean paste in the rice water and bring it to a boil. Once the paste is well dissolved, add the minced green chilies and the cut Napa cabbage. Let it simmer until the cabbage becomes tender.
Step 5
Cut the tofu into desired bite-sized pieces. Here’s a tip for keeping tofu fresh: store cut tofu in a container filled with purified water in the refrigerator, changing the water regularly. It will last quite a while!
Step 6
While the broth is simmering, add the prepared tofu, gochugaru (Korean chili flakes), and sliced scallions to the pot. Bring it back to a boil and let the ingredients meld together.
Step 7
Finally, add the anchovy sauce (3 tsp). While the soybean paste provides good umami, the anchovy sauce enhances the depth and richness of the broth. It’s also great in marinades and dressings, adding a touch of savory flavor. Stir well to combine all the seasonings.
Step 8
Reduce the heat to low, cover the pot, and let it simmer gently for another 5-10 minutes. This slow simmering allows the natural sweetness of the cabbage to fully develop, resulting in a wonderfully refreshing and slightly sweet Napa cabbage soup. Enjoy this delicious soup with a warm bowl of rice!
