Young Napa Cabbage and Ugeoji Soybean Paste Soup: A Super Simple Recipe for a Chilly Day
Effortlessly Delicious Ugeoji Soybean Paste Soup with Young Napa Cabbage
The weather has turned a bit chilly! On days like these, a warm bowl of soup is just the best. ^^ This simple recipe delivers a deeply flavorful and comforting soybean paste soup.
Main Ingredients- About 12 outer leaves of young napa cabbage (ugeoji)
- 3 ladlefuls of rice water (approx. 600ml)
- 2 white parts of a green onion
Seasoning Ingredients- 1.5 Tbsp soybean paste
- 0.5 Tbsp red pepper paste
- 0.5 Tbsp minced garlic
- Dashida (optional) – a pinch
- 1.5 Tbsp soybean paste
- 0.5 Tbsp red pepper paste
- 0.5 Tbsp minced garlic
- Dashida (optional) – a pinch
Cooking Instructions
Step 1
First, prepare the outer leaves of the young napa cabbage, which will be used as ‘ugeoji’. Wash them thoroughly under running water, making sure to clean between the leaves to remove any dirt or debris.
Step 2
Next, chop the cleaned young napa cabbage leaves into bite-sized pieces. If they are too long, it might be difficult to eat, so cutting them into pieces about 3-4 cm long is recommended.
Step 3
Now, prepare the rice water, which will form the base of your soup. Pour 3 ladlefuls of rice water (approximately 600ml) into a pot or saucepan and bring it to a boil over high heat.
Step 4
Once the rice water is boiling vigorously, add 1.5 tablespoons of soybean paste and stir well to dissolve it completely, ensuring there are no lumps. It’s important to dissolve the soybean paste first to establish the soup’s base flavor.
Step 5
When the rice water with dissolved soybean paste comes to a boil again, add the chopped young napa cabbage and cook them together. Let it simmer over medium heat for about 5 minutes until the cabbage becomes tender.
Step 6
Once the cabbage is somewhat cooked, add 0.5 tablespoon of red pepper paste and 0.5 tablespoon of minced garlic. Stir well to combine. Let it boil up again after all the seasonings are mixed, then reduce the heat slightly.
Step 7
Finally, add the white parts of the green onion, sliced diagonally, and simmer for a little longer. If you’d like to enhance the umami flavor, you can add a pinch of Dashida at this stage. (Dashida is optional). Once all the ingredients have melded and the soup smells wonderfully aromatic, turn off the heat and enjoy your warm, comforting soup.
