Savory and Refreshing Napa Cabbage Soybean Paste Soup
Savory and Refreshing Napa Cabbage Soybean Paste Soup
[How to Make Napa Cabbage Soybean Paste Soup] A Hearty and Cool Soup Perfect for Breakfast or Dinner
A wonderfully savory and refreshing soup that’s perfect for breakfast or dinner! Enjoy this comforting bowl of goodness.
Main Ingredients- 1/3 head Napa cabbage
- 1/2 Onion
- 1 stalk Green onion
- 2.3L Anchovy broth
Seasoning- 3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Homemade doenjang (optional)
- 1/2 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Minced garlic
- 2 Tbsp Perilla seed powder
- 3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Homemade doenjang (optional)
- 1/2 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Minced garlic
- 2 Tbsp Perilla seed powder
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for a delicious Napa Cabbage Doenjang soup! Tip: Tear the napa cabbage into bite-sized pieces by hand; this helps the seasoning penetrate better, making it tastier. Dice the onion into 0.5cm cubes, and slice the green onion diagonally into 1cm thick pieces.
Step 2
The secret to a deep and refreshing flavor! Let’s make anchovy broth. [Broth Ingredients] A handful of dried anchovies, a handful of dried pollack skin, 3 pieces of dried kelp (dashima), 1.5 onions, 3 Cheongyang peppers, 3L water. STEP 1. In a pot, stir-fry the dried anchovies over high heat for 2 minutes to remove any fishy odor. STEP 2. Add 3L of water, dried pollack skin, Cheongyang peppers, and onions. Bring to a boil over high heat for 10 minutes, then reduce to medium heat and simmer for another 10 minutes. STEP 3. Skim off any foam that rises to the surface while simmering to ensure a clean and refreshing broth. STEP 4. After a total of 20 minutes, add the kelp and simmer over medium heat for just 5 minutes. Be careful not to overcook the kelp, as it can become bitter. STEP 5. After 5 minutes, strain out all the solids using a sieve to obtain a clear and flavorful anchovy broth. Your delicious anchovy broth is ready!
Step 3
To ensure the doenjang dissolves smoothly into the soup without clumps, place it in a fine-mesh sieve.
Step 4
Place the sieve with the doenjang over the prepared anchovy broth and stir well to dissolve the paste. Discard any leftover solids, using only the rich doenjang broth.
Step 5
Now it’s time to build the soup’s flavor! Once the doenjang broth is boiling, add the prepared napa cabbage and onions. Cook over high heat for 5 minutes, then reduce to medium heat and simmer for another 3 minutes until the vegetables are tender.
Step 6
Add the gochugaru to impart a spicy umami flavor to the soup and boil for another 1 minute over medium heat. This enhances both the color and the richness of the soup.
Step 7
Add the minced garlic for a fragrant aroma. This will deepen the soup’s flavor considerably.
Step 8
Finally, add the green onions and simmer for about 2 more minutes over medium heat. The refreshing taste of the green onions will infuse into the broth.
Step 9
Final touch! Add a generous amount of perilla seed powder for ultimate nuttiness and simmer for 1 more minute over medium heat. The nutty flavor of the perilla seeds combined with the savory doenjang creates a fantastic harmony. Your delicious Napa Cabbage Doenjang soup is now complete!
Step 10
Ladle the warm and savory Napa Cabbage Doenjang soup into a pretty bowl. Presenting it beautifully makes for a visually appealing and incredibly delicious meal. Enjoy your cooking!
