Savory and Deep Flavored Low-Sodium Napa Cabbage Soybean Paste Soup
Savory and Deep Flavored Low-Sodium Napa Cabbage Soybean Paste Soup
How to Make a Healthy and Delicious Low-Sodium Napa Cabbage Soup
With a growing focus on health, I’ve been trying to incorporate more wholesome foods into my diet. While eating raw vegetables can be challenging, I found some Napa cabbage in my fridge and decided to make a low-sodium version of cabbage soybean paste soup! This recipe is perfect for those seeking healthy and flavorful meals, utilizing the natural sweetness of cabbage and the rich umami of soybean paste. It’s a comforting and nutritious soup that’s easy to make.
Main Ingredients- Napa Cabbage: 5-6 large leaves
- Soybean Paste (Doenjang): 1 Tbsp
- Anchovy/Kelp Broth (or Rice Water)
- Perilla Oil (Deulgireum): 2 Tbsp
- Minced Garlic: 1 Tbsp
- Gochugaru (Red Pepper Flakes): 1/2 Tbsp (Optional)
- Green Onion: 1 stalk
Cooking Instructions
Step 1
First, prepare the Napa cabbage. For a serving of 2 people, about 5 to 6 large leaves should be sufficient.
Step 2
Wash the cabbage leaves thoroughly. Cut them into bite-sized pieces, roughly 2-3 cm wide. It’s helpful to separate the leaves from the thicker stems, as this allows for more even cooking. After cutting, soak the cabbage in clean water and gently swish it around a couple of times to remove any remaining dirt or impurities.
Step 3
Shake off the excess water from the washed cabbage and place it into a pot. (If the cabbage was recently washed and stored in the refrigerator, you can proceed directly to cooking.)
Step 4
Drizzle 2 tablespoons of perilla oil over the cabbage in the pot. Stir-fry over medium heat for at least 1 minute until the cabbage becomes slightly translucent and coated with the fragrant oil. This step helps to infuse the cabbage with the nutty flavor of the perilla oil.
Step 5
Once the cabbage starts to soften and appear glossy from the oil, add 1 tablespoon of soybean paste. Continue to stir-fry, ensuring the soybean paste is well combined with the cabbage.
Step 6
Keep stir-frying for about 2 to 3 minutes until the cabbage has fully wilted and softened. Sautéing the cabbage with the soybean paste before adding liquid allows the flavors to meld beautifully and enhances the overall taste compared to simply boiling them with paste.
Step 7
After stir-frying, add 1 tablespoon of minced garlic and stir it into the mixture for about 30 seconds until fragrant. Then, pour in the prepared anchovy or kelp broth.
Step 8
You can use store-bought anchovy broth, or even rice water or plain water if preferred. However, for a richer and deeper flavor, making your own broth with anchovies and kelp is highly recommended.
Step 9
Bring the soup to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer until the cabbage is completely tender. Allow it to bubble gently.
Step 10
As the soup simmers, add 1/2 tablespoon of gochugaru (red pepper flakes). You can omit this if you prefer a milder flavor or if you’re making it for children. A small amount of gochugaru adds a subtle warmth and depth to the broth.
Step 11
Finally, add one stalk of chopped green onion and simmer for another minute before turning off the heat. Your delicious and healthy low-sodium Napa Cabbage Soybean Paste Soup is ready! Enjoy it warm.
