Spicy and Refreshing Korean Cabbage and Shrimp Miso Soup
How to Make Delicious Korean Cabbage and Shrimp Miso Soup: Easy for Beginners!
Returning from a wonderful nine-day trip to Europe with friends, I’m finally sharing a recipe for a flavorful Korean Cabbage Miso Soup! I missed the taste of home, so I made kimchi and also used some fresh Korean cabbage and radish greens to make this comforting miso soup. When you add Korean cabbage (eolgalibaechu), the soup becomes wonderfully tender and incredibly delicious. It uses simple ingredients and is easy to make. Let’s get started on this delightful soup!
Main Ingredients
- 230g young cabbage (eolgalibaechu)
- 150g pink shrimp
- 800ml broth
Additional Ingredients
- 1 cheongyang pepper
- 1/4 stalk of green onion
- 1 cheongyang pepper
- 1/4 stalk of green onion
Cooking Instructions
Step 1
First, prepare the fresh pink shrimp by peeling and deveining them, then rinse thoroughly. Wash the young cabbage leaves under running water and shake off any excess water.
Step 2
The foundation of a great miso soup is a rich broth! Make a delicious broth by simmering dried anchovies, dried pollack (taebaek), dried pollock threads, and dried shiitake mushrooms. This broth will add depth and wonderful flavor to your soup.
Step 3
To tenderize the young cabbage and remove any slight bitterness, we’ll quickly blanch it. Bring a pot of water to a boil, add half a tablespoon of salt, and submerge the young cabbage for about 1-2 minutes. Be careful not to overcook, as it can become mushy.
Step 4
Immediately rinse the blanched young cabbage under cold water to stop the cooking process and cool it down. This helps maintain a crisp texture while also making it tender.
Step 5
Cut the blanched young cabbage into bite-sized pieces. Finely chop the cheongyang pepper to add a pleasant spicy kick, and thinly slice the green onion for a fresh, aromatic touch.
Step 6
In a pot, add 800ml of the prepared broth and dissolve the soybean paste (doenjang) completely. Once the broth comes to a boil, add the prepared pink shrimp and the blanched, chopped young cabbage. Let it simmer together.
Step 7
As the miso soup boils, add 1 tablespoon of soy sauce for soup (guk-ganjang) to enhance the savory flavor and adjust the seasoning. Using soup soy sauce helps deepen the flavor without overpowering the natural taste of the soybean paste.
Step 8
Stir in 1 tablespoon of minced garlic. The pungent aroma of garlic will enrich the overall taste of the soup.
Step 9
Finally, add the chopped cheongyang pepper and sliced green onion, and let the soup simmer for another moment. This step allows the spicy pepper and aromatic onion flavors to meld beautifully into the soup, making it even more delicious.
Step 10
Your delicious miso soup, enhanced with the sweetness of pink shrimp and the refreshing taste of young cabbage, is ready! It tastes like a special dish. If you’re making radish greens kimchi, try setting aside a little to make this soup – you won’t regret it!
