Savory Napa Cabbage Miso Soup
Rich and Flavorful Napa Cabbage Miso Soup Recipe
With Napa cabbage being so delicious lately, everything made with it tastes wonderful! I made some fresh kimchi and used the outer leaves to create this hearty Napa Cabbage Miso Soup. While anchovy broth is excellent, adding beef short rib fat elevates the flavor profile significantly, making it taste like a short rib and cabbage soup. My eldest son absolutely loves it this way, calling it his favorite. He devoured it with every meal, always praising how delicious and perfect it was. The rich broth and savory taste are truly delightful. This simple yet satisfying soup using Napa cabbage outer leaves is perfect for a warm winter meal. Stay healthy!
Broth Ingredients
- 1.5L Hot Water
- 1-2 sheets Dried Kelp (optional, for added umami)
- 5-6 Dried Anchovies for broth (optional, for a clean, refreshing taste)
Soup Ingredients
- 5 leaves Napa Cabbage (outer leaves recommended for tenderness)
- 1/2 cup Beef Short Rib Fat (can substitute with cooking oil or sesame oil if unavailable)
- 5 leaves Napa Cabbage (outer leaves recommended for tenderness)
- 1/2 cup Beef Short Rib Fat (can substitute with cooking oil or sesame oil if unavailable)
Cooking Instructions
Step 1
First, bring 1.5L of hot water to a boil in a pot. If using kelp or anchovies for broth, add the kelp after the water starts boiling and remove it after 5 minutes. Simmer the anchovies for another 10 minutes before removing them. (This step is optional but enhances the depth of flavor.)
Step 2
While the broth is simmering, in a large bowl, combine 2 Tbsp Miso Paste, 1/2 Tbsp Soy Sauce for soup, and 1 tsp Minced Garlic. Gradually add a little water and mix until smooth, ensuring there are no lumps. Pre-mixing the seasonings results in a cleaner broth.
Step 3
Pour the pre-mixed seasoning into the boiling broth and stir well. Keep the heat on medium-low.
Step 4
Add the prepared 1/2 cup of Beef Short Rib Fat to the pot. As the fat melts into the broth, it enriches the soup and adds a wonderful savory aroma. (If beef short rib fat is unavailable, a little cooking oil or sesame oil can be used.)
Step 5
Add the 5 cleaned and roughly chopped Napa Cabbage leaves to the pot. Cover and simmer for about 10-15 minutes until the cabbage is tender. For a balanced texture, cook the white parts longer and add the green leaves later.
Step 6
Once the cabbage is sufficiently cooked and soft, taste the soup and adjust seasoning if needed by adding more miso paste or soy sauce. Finally, add plenty of finely chopped green onions and simmer for another moment. Your delicious Napa Cabbage Miso Soup is ready!
Step 7
Serve generously in bowls with a side of warm rice. Enjoy a satisfying meal with this Napa Cabbage Miso Soup, featuring a perfect harmony of savory miso broth and tender cabbage!
