Aromatic Spring Delight: Nasturtium Soybean Paste Soup Recipe
Savor Spring: Enjoy Nasturtium Soybean Paste Soup!
Introducing a Nasturtium Soybean Paste Soup recipe, brimming with the essence of spring! Nasturtium is packed with antioxidants, making it excellent for cancer prevention, promoting gut health, improving blood circulation, and fighting aging. Its rich protein content aids in recovery from fatigue, and abundant Vitamin A supports eye health. The minerals in nasturtium help with digestion, and its detoxifying properties enhance liver function. Enjoy a healthy and delicious spring with this savory and aromatic Nasturtium Soybean Paste Soup, made with seasonal spring nasturtium!
Ingredients- 2 generous handfuls of fresh nasturtium
- 4 cups (800ml) rice water
- 4 dried anchovies for broth
- 1 and 1/2 tablespoons of savory soybean paste (generous)
- 2 tablespoons chopped green onion (white parts mainly, generous)
- 1/2 tablespoon minced garlic
- A pinch of spicy red chili (optional)
Cooking Instructions
Step 1
Spring has finally arrived in our backyard! The first signs of spring, nasturtiums, have bravely emerged after enduring the harsh Minnesota winter. They’re finally here!
Step 2
I’ve picked about two generous handfuls of fresh nasturtiums, just enough for a delicious meal. You can already smell the fragrant aroma!
Step 3
Cleaning nasturtiums can be a bit tedious, but thinking of the wonderful taste of the soup makes it all worthwhile. Be sure to meticulously clean the dirt from between the roots and leaves.
Step 4
Once cleaned, chop the nasturtiums into bite-sized pieces. Cutting them to a moderate size will provide a better texture in the soup.
Step 5
In 4 cups (800ml) of rice water, add 4 dried anchovies and bring to a boil. Once boiling, dissolve 1 and 1/2 tablespoons of soybean paste into the broth, stirring well to ensure there are no lumps. Use a chopstick or ladle to gently mix it in.
Step 6
When the broth with soybean paste starts to boil again, add the prepared nasturtiums and simmer. Be careful not to overcook the nasturtiums, as their delicate flavor and aroma can dissipate if boiled for too long.
Step 7
Add 2 generous tablespoons of chopped green onion (mainly the white parts). If you’d like a bit of heat, add some spicy red chili as well. The slight kick will enhance the soup’s overall flavor.
Step 8
Finally, add 1/2 tablespoon of minced garlic. Once the soup comes to a boil after adding the garlic, turn off the heat immediately. Adding too much garlic can mask the unique flavor of nasturtiums, so adjust the amount carefully. Taste the soup and add more soybean paste if it’s bland, or a little more rice water or plain water if it’s too salty.
Step 9
Ladle the prepared nasturtiums and other ingredients into a serving bowl. Pour the hot, savory soybean paste broth over them generously.
Step 10
The savory soybean paste broth, combined with the fresh aroma of nasturtium, creates a soup that perfectly captures the taste of spring. It’s ready to be enjoyed with a warm bowl of rice!
Step 11
The moment the fragrant nasturtium flavor fills your mouth… Ah! This is the taste of spring we’ve been waiting for! Savor the spring feast!
