Savory Napa Cabbage and Clam Miso Soup
Savory Napa Cabbage and Clam Miso Soup
A Hearty and Refreshing Napa Cabbage and Clam Miso Soup
This comforting Napa Cabbage and Clam Miso Soup is perfect for a chilly day, blending the rich flavors of the sea with the savory depth of miso paste. Finely chopped clams and tender napa cabbage, along with fragrant shiitake mushrooms, create a complex umami profile. The addition of Korean chili peppers (cheongyang peppers) adds a delightful spicy kick, making it an ideal dish to enjoy with a bowl of rice on a cold day. Warm your body and soul with this satisfying meal!
Main Ingredients- Boiled Napa Cabbage 200g
- Hard Clams 2 (meat finely minced)
- Dried Shiitake Mushrooms 4
- Anchovy Broth 5 cups
Soup Seasoning- Miso Paste 1.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Cooking Wine (Mirin or Cheongju) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Dried Shrimp Powder 1 Tbsp (optional)
- Perilla Oil 2 Tbsp
- Korean Green Chili Pepper 1 (sliced)
- Salt to taste
- Miso Paste 1.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Cooking Wine (Mirin or Cheongju) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Dried Shrimp Powder 1 Tbsp (optional)
- Perilla Oil 2 Tbsp
- Korean Green Chili Pepper 1 (sliced)
- Salt to taste
Cooking Instructions
Step 1
First, prepare all the ingredients for the soup. Having the broth ready beforehand will help speed up the cooking process.
Step 2
Thaw the pre-boiled and frozen napa cabbage either in cold water or in the refrigerator. Once thawed, cut it into large, bite-sized pieces. Maintaining its tender texture is key.
Step 3
Carefully remove the shells from the fresh hard clams and finely mince the clam meat. Mincing the clams allows their flavor to infuse beautifully into the soup.
Step 4
Soak the dried shiitake mushrooms in lukewarm water for at least 30 minutes until fully rehydrated. Squeeze out excess water and thinly slice them. Wash the Korean green chili pepper, remove the seeds, and thinly slice it into rounds. This will add a pleasant spiciness.
Step 5
Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add the minced clams and stir-fry for 1-2 minutes until fragrant. Once the clams release their aroma, pour in 5 cups of anchovy broth. Reduce the heat slightly once the broth begins to boil.
Step 6
Dissolve 1.5 tablespoons of miso paste and 0.5 tablespoons of gochujang in a small amount of broth using a sieve to ensure a smooth consistency. Add the prepared napa cabbage and sliced shiitake mushrooms to the seasoned broth. Bring to a gentle boil over medium heat and cook until the flavors meld together.
Step 7
Once the soup is boiling, add 0.5 tablespoons of minced garlic, 1 tablespoon of cooking wine, and 1 tablespoon of dried shrimp powder. Stir well to combine. Taste the soup and adjust the seasoning with salt if needed. Remember to account for the saltiness of the miso paste.
Step 8
Continue to simmer the soup over medium-low heat for about 10 minutes, allowing the flavors to deepen and meld. Be mindful not to let the soup reduce too much by adjusting the heat.
Step 9
Finally, add the sliced Korean green chili pepper and simmer for another moment. Your delicious and refreshing Napa Cabbage and Clam Miso Soup is ready! Enjoy it hot with a bowl of rice.
