Savory Napa Cabbage Miso Soup (Sokbaechu Doenjang Guk)
Napa Cabbage Miso Soup
Experience the rich, comforting flavors of this Napa Cabbage Miso Soup. The cabbage becomes wonderfully tender, infusing the broth with a delightful savory depth. It’s the perfect hearty soup to warm you up.
Main Ingredients- 1 medium Napa cabbage
- 1/4 onion
- 1/2 green onion (scallion)
- 1 piece dried kelp (about 5x5cm)
- 1 handful dried anchovies (for broth, about 10-15)
Seasoning- 2 Tbsp minced garlic
- 2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp fish sauce or soup soy sauce (adjust to taste)
- 2 Tbsp minced garlic
- 2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp fish sauce or soup soy sauce (adjust to taste)
Cooking Instructions
Step 1
Begin by washing the Napa cabbage thoroughly. Trim off any tough outer leaves and cut the cabbage into bite-sized pieces, about 3-4 cm long. Ensure they are not too large so they cook evenly and quickly.
Step 2
Prepare the broth ingredients. For the dried anchovies, remove their heads and insides to prevent any bitterness. Gently wipe the dried kelp with a damp cloth. For enhanced flavor, you can lightly toast the anchovies in a dry pan to remove any fishy smell.
Step 3
Heat 1 tablespoon of sesame oil in a pot over medium-high heat. Add the cut Napa cabbage and sauté for about 1-2 minutes. Then, stir in the doenjang, gochugaru, and minced garlic. Continue to stir-fry gently, ensuring nothing burns, until the ingredients are well combined. This step helps to deepen the savory flavor of the doenjang and awaken the cabbage’s sweetness.
Step 4
Once the cabbage starts to soften slightly, pour in 6-8 cups (1.2-1.6 liters) of water, ensuring all ingredients are submerged. You can adjust the amount of water later to achieve your desired soup consistency.
Step 5
Add the prepared dried kelp and anchovies to the pot. Bring the soup to a boil over high heat. Once boiling, remove the kelp immediately to avoid a bitter taste. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes to allow the anchovy broth to release its full flavor.
Step 6
While the broth is simmering, thinly slice the onion and cut the green onion into diagonal pieces. Adding onion will contribute a refreshing sweetness to the soup.
Step 7
After simmering, remove and discard the anchovies. Add the sliced onion to the pot and cook for another 5 minutes. Then, add the diagonally sliced green onion and simmer for a few more minutes until the cabbage is completely tender and soft. Patience here ensures a wonderfully melty texture.
Step 8
Finally, season the soup with 1 tablespoon of fish sauce or soup soy sauce. Taste the broth and adjust the seasoning as needed, as the saltiness of doenjang can vary. You can add more fish sauce, soy sauce, or a pinch of salt if desired. Once the flavor is perfected, turn off the heat and serve your delicious Napa Cabbage Miso Soup.
