Napa Cabbage Radish Greens Soybean Paste Soup
Napa Cabbage Radish Greens Soybean Paste Soup
A Refreshing and Spicy Napa Cabbage Radish Greens Soybean Paste Soup
On these crisp, cool days, warm up with a hearty bowl of napa cabbage radish greens soybean paste soup. It’s both refreshing and delightfully spicy, perfect for a comforting meal.
Preparing the Radish Greens- Napa cabbage radish greens 1.5 bowls (pre-blanched)
- 2 Tbsp soybean paste
- 1 Tbsp minced garlic
For Boiling the Soup- 6 cups anchovy-kelp broth (or water)
- 3 Cheongyang peppers (adjust to your spice preference)
- 1 shiitake mushroom (optional)
Finishing Touches- 1 Tbsp perilla powder
- 6 cups anchovy-kelp broth (or water)
- 3 Cheongyang peppers (adjust to your spice preference)
- 1 shiitake mushroom (optional)
Finishing Touches- 1 Tbsp perilla powder
Cooking Instructions
Step 1
Tear the prepared napa cabbage radish greens into bite-sized pieces. In a bowl, combine the radish greens, 2 tablespoons of soybean paste, and 1 tablespoon of minced garlic. Gently mix and knead with your hands for about 10 minutes to allow the flavors to meld. This marinating step is key to infusing the greens with a rich taste.
Step 2
Pour 6 cups of anchovy-kelp broth into a pot and bring it to a boil. Once the broth is simmering, add the marinated radish greens and cook for about 5 minutes. Then, add the thinly sliced Cheongyang peppers and the shiitake mushroom (if using). Finally, stir in 1 tablespoon of perilla powder for a nutty aroma and rich flavor.
Step 3
As the soup boils, skim off any foam that rises to the surface using a spoon. This helps to create a clearer and cleaner broth. Once all the ingredients are tender and the flavors have harmonized, turn off the heat. Ladle the soup into bowls and serve hot. Enjoy your delicious and comforting Napa Cabbage Radish Greens Soybean Paste Soup!
