Napa Cabbage Soybean Paste Soup
Easy for Beginners! Savory Napa Cabbage Soup Made with Leftover Cabbage from Kimchi Making
Don’t you always have some Napa cabbage leaves left over after making kimchi? Those awkward bits that are too much for more kimchi but seem a shame to throw away? I’m often in that situation! This recipe is perfect for using up those precious cabbage leaves by making a delicious and hearty soup. By simmering it with a good anchovy or dried cutlassfish head broth and well-dissolved soybean paste, you’ll achieve a wonderfully deep and comforting flavor. Using rice water as the base makes the broth exceptionally smooth and mellow. Enjoy this delightful soup, a great way to make a satisfying meal out of ingredients you might otherwise discard. Have a wonderful weekend filled with delicious food!
Main Ingredients- 6 leaves Napa cabbage
- 1 cup dried anchovies (for broth)
- 1.8L rice water
Seasoning Ingredients- 5 Tbsp soybean paste
- 1 tsp minced garlic
- 1 Tbsp anchovy dashi powder (optional)
- Scallions, chopped (for garnish)
- 5 Tbsp soybean paste
- 1 tsp minced garlic
- 1 Tbsp anchovy dashi powder (optional)
- Scallions, chopped (for garnish)
Cooking Instructions
Step 1
First, pour 1.8L of rice water into a pot and bring it to a boil over high heat. Rice water is the milky water obtained when washing rice, and it makes the soup wonderfully savory and smooth.
Step 2
Prepare the dried anchovies for broth. Place 1 cup of dried anchovies into a mesh bag or cheesecloth. To ensure a cleaner broth, it’s recommended to remove the head and internal organs of the anchovies, as they can sometimes impart a bitter taste. Alternatively, using dried cutlassfish heads will yield a very rich and delicious broth.
Step 3
Once the rice water is boiling vigorously, add the prepared anchovy sachet. Reduce the heat to medium-low and simmer for 10-15 minutes to extract a deep, flavorful broth. Be careful not to over-boil the anchovies, as this can lead to bitterness.
Step 4
While the broth is simmering, thoroughly wash the Napa cabbage leaves and cut them into bite-sized pieces, about 3-4 cm in size. Cutting them too large will increase cooking time, while cutting them too small might reduce the satisfying chew. It’s a good idea to chop the tougher stem parts a bit finer.
Step 5
Once the broth has developed a good flavor, remove and discard the anchovy sachet. Lower the heat to low. Using a sieve, dissolve 5 Tbsp of soybean paste into the broth, ensuring there are no clumps. Dissolving it through a sieve helps create a smoother consistency.
Step 6
With the soybean paste dissolved, add the chopped Napa cabbage to the pot. Increase the heat to high and bring it to a rolling boil. Once the cabbage has softened, add 1 tsp of minced garlic, 1 Tbsp of anchovy dashi powder (if you want to enhance the umami), and the chopped scallions. Simmer briefly until the ingredients are well combined. Avoid overcooking the cabbage, as it can become too soft.
Step 7
Ladle the freshly made Napa Cabbage Soybean Paste Soup into bowls. Serve hot with a side of rice for a complete and satisfying meal. For a touch of spiciness, you can add a bit of chopped green or red chili pepper to your bowl.