Spring Cabbage Miso Soup with Dried Greens
Super Simple and Savory Spring Cabbage Miso Soup
Here’s a recipe for a wonderfully simple and savory miso soup featuring tender spring cabbage and rich doenjang (Korean soybean paste). We’ll sauté the spring cabbage with doenjang and sesame oil to create a deep flavor, and you can easily make this soup without a separate broth by using natural seasonings. The blend of dried anchovies, shrimp, and pollack, along with kelp and shiitake mushrooms, creates a robust natural seasoning that elevates the soup’s taste to perfection. Let’s make this warm and hearty spring cabbage soup together!
Main Ingredients
- 1/2 head of large spring cabbage
- 1 green chili pepper
- 1.5L water
Seasoning Ingredients
- 1 Tbsp doenjang (Korean soybean paste), level
- 3 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 tsp salt (for adjusting seasoning)
- 1 Tbsp doenjang (Korean soybean paste), level
- 3 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 tsp salt (for adjusting seasoning)
Cooking Instructions
Step 1
First, prepare half of the spring cabbage head. Wash the spring cabbage thoroughly.
Step 2
Slice the washed spring cabbage into approximately 0.5cm thick strips. Slicing them too thinly can cause them to break apart during cooking, so aim for a moderate thickness.
Step 3
In a soup pot, combine 3 tablespoons of perilla oil and 1 level tablespoon of doenjang. Mix them well with a spatula, ensuring there are no lumps of doenjang.
Step 4
Add all the sliced spring cabbage to the pot with the mixed doenjang and perilla oil. Sauté over medium-low heat.
Step 5
When stir-frying the spring cabbage, add 100ml of water. This prevents the doenjang from sticking to the bottom of the pot and allows the perilla oil to be absorbed evenly into the cabbage, resulting in a more tender texture. Sauté for about 3-4 minutes.
Step 6
Once the spring cabbage has slightly wilted, pour in 300ml of water and bring to a boil over medium heat. This step allows the cabbage to absorb the flavor of the doenjang.
Step 7
As it boils, the amount of water may decrease. If the water level drops, add another 300ml of water and stir in the prepared natural seasoning. (Natural seasoning: A blend made from roasted anchovies, shrimp, pollack, kelp, and shiitake mushrooms.)
Step 8
Once the soup returns to a boil, let it simmer to allow the delicious flavors of the cabbage and the umami from the natural seasoning to meld. If the soup becomes too concentrated, add 300ml of water and boil again. Repeat this process to ensure the cabbage is well-seasoned.
Step 9
When you feel the cabbage has absorbed most of the flavor,
Step 10
Add an additional 300ml of water and 1 tablespoon of minced garlic. Simmer together. The pungent aroma of garlic will further enrich the soup’s taste.
Step 11
Pour in the remaining water to allow the deep flavors from the cabbage to infuse into the entire broth. If the cabbage’s color changes from a deep green to a slightly brownish hue, it’s a sign that the flavors have fully penetrated. From this point on, you don’t need to boil it down too much; maintain a moderate consistency.
Step 12
Finally, add 1 green chili pepper, sliced diagonally, and simmer for a short while longer to add a touch of spiciness. You can adjust the amount of chili pepper to your preference.
Step 13
Once all ingredients are well combined and cooked, taste the soup and adjust the seasoning with 1/2 teaspoon of salt if needed. Enjoy your warm and delicious spring cabbage miso soup!
