Savory Napa Cabbage & Soybean Paste Soup
How to Make Delicious Napa Cabbage Soybean Paste Soup with Young Napa Cabbage
Young napa cabbage is incredibly popular for its fresh, sweet taste and crisp texture, often enjoyed as a wrap. But what if you have some leftover? This recipe transforms it into a wonderfully savory and comforting cabbage soybean paste soup! It’s simple, affordable, and perfect for a hearty home-cooked meal. Let me guide you through this easy-to-follow recipe.
Main Ingredients
- 200g young napa cabbage (Separate leaves, wash thoroughly, and slice into 2-3 cm wide strips)
- 1/2 onion (Peeled and thinly sliced)
- 50g green onion (Thinly sliced, including white and green parts)
Cooking Instructions
Step 1
First, carefully wash each leaf of the young napa cabbage under running water. Once drained, slice them into strips about 2-3 cm wide, making them easy to eat.
Step 2
Peel and thinly slice the onion. Slice the green onion into bite-sized pieces. The green onion will add a refreshing flavor and aroma to the soup.
Step 3
Pour 1 liter of cool water into a pot. Dissolve 3 tablespoons of soybean paste by sifting it through a fine-mesh sieve into the water. This ensures a smooth and clean broth.
Step 4
Bring the soybean paste mixture to a boil over medium heat. Once it starts to simmer gently, add the sliced onion and napa cabbage. Cook until the cabbage becomes tender.
Step 5
When the onion and cabbage have softened and become translucent, stir in 1 tablespoon of red pepper flakes and 1/3 tablespoon of Dashida (or soup soy sauce). Mix well. Finally, add the sliced green onion and 1 tablespoon of minced garlic, and simmer for a little longer. Taste the soup and add a pinch of salt if needed to adjust the seasoning.
Step 6
Simmer for about 1 more minute to allow the flavors to meld beautifully. Your delicious and savory young napa cabbage soybean paste soup is ready! Enjoy it piping hot with a bowl of rice.
