Spring Harmony: Refreshing and Savory Spring Cabbage Miso Soup
Spring Harmony: Refreshing and Savory Spring Cabbage Miso Soup
Hearty and Refreshing Spring Cabbage Miso Soup Recipe | ‘Bomdong’ Cabbage Miso Stew
Fresh spring cabbage, known as ‘Bomdong’, is abundant in markets and grocery stores these days! I’ve made a delicious Miso Soup using this affordable and seasonal vegetable, and it turned out wonderfully. This magical soup blends the freshness of spring with the comforting umami of miso, making you want to finish every last drop of rice. Let’s get started!
Main Ingredients- Spring Cabbage (Bomdong) 200g (cleaned weight)
- Water or Rice Water (Silt Water), as needed
- Dried Anchovies for broth 1/2 handful
- Kelp 1 piece (palm-sized)
- Onion 1/2
- Green Onion (chopped) 3 Tbsp
- Enoki Mushrooms 1 handful
- Salt (for final seasoning adjustment)
- Pepper (a pinch, optional)
Seasoning Ingredients- Perilla Oil 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Miso Paste 3 Tbsp
- Perilla Oil 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Miso Paste 3 Tbsp
Cooking Instructions
Step 1
First, let’s make the broth, the foundation of a delicious miso soup. In a pot, combine water or rice water with dried anchovies and kelp. Bring to a boil over high heat. Once boiling, remove the kelp after about 5 minutes as it can become mushy. Continue to simmer the anchovies for another 10 minutes, then strain both out to create a clear broth. Using rice water will add a richer, more comforting flavor to the soup.
Step 2
Prepare the enoki mushrooms by trimming off the tough, dirty ends. Gently wash them to remove any debris caught between the gills. Having them ready beforehand will make the cooking process smoother.
Step 3
Trim the tough base of the fresh spring cabbage, then carefully separate the leaves. Bring a pot of water to a boil and blanch the spring cabbage leaves for no more than 1 minute. Be careful not to overcook, as it can become too soft. Immediately rinse the blanched cabbage in cold water to stop the cooking and cool it down. Squeeze out as much water as possible by hand, then cut the cabbage into bite-sized pieces, about 2-3 cm wide.
Step 4
In a mixing bowl, combine the chopped spring cabbage, sliced onion, and chopped green onion. Add 1 Tbsp of perilla oil to begin seasoning the vegetables.
Step 5
Now, it’s time to add the key flavorings that will make the spring cabbage miso soup truly special. Add 0.5 Tbsp of minced garlic and 3 Tbsp of miso paste to the bowl.
Step 6
Gently but firmly mix the cabbage, onion, green onion, and seasonings with your hands. By pre-mixing the ingredients like this, the flavors meld beautifully, resulting in a miso soup with a much deeper and richer taste. This step is one of the secrets to a delicious soup!
Step 7
Add the seasoned spring cabbage and vegetables to the simmering anchovy-kelp broth. Once the soup comes back to a rolling boil, add a pinch of pepper. Reduce the heat to medium and simmer for about 7-8 minutes. Taste the soup and adjust the seasoning with salt if needed. Add the prepared enoki mushrooms, bring it to a brief boil, and then turn off the heat. Your delicious spring cabbage miso soup is ready!
Step 8
If you enjoy a bit of heat, feel free to add some finely chopped Cheongyang chili peppers at the end for an extra kick. The natural sweetness of the spring cabbage combined with the savory miso creates a truly delightful soup. Enjoy it with a warm bowl of rice!
