Aged Cabbage and Soybean Paste Soup: Hearty and Comforting
The Essence of Home Cooking! A Delicious Recipe for Hearty Aged Cabbage Soybean Paste Soup
Learn how to make a simple yet deeply flavorful aged cabbage soybean paste soup. This soup is so good, you’ll finish a whole bowl of rice with it! Let’s get started.
Main Ingredients- 2 bundles of aged napa cabbage (Chin cheong or Cheongsang chyu varieties recommended)
- 1 liter of anchovy-kelp broth
- 1 block of soft tofu
- 2 fresh shiitake mushrooms
- 1 piece of daikon radish (approx. 3 cm)
- 2 tablespoons of soybean paste (doenjang)
- 1/2 tablespoon of red pepper paste (gochujang) for enhanced flavor
- 1 Cheongyang chili pepper (for a touch of heat)
- 1.5 stalks of green onion
- Salt to taste (optional)
Broth Ingredients- 1.5 liters of water
- 1 cup of small dried anchovies (cleaned)
- 1 piece of dried kelp (10×10 cm)
- 2 dried shiitake mushrooms (or 1 fresh shiitake)
- 1 piece of daikon radish (approx. 5 cm)
- 1 tablespoon of rice wine (cheongju) to remove fishiness
- 1.5 liters of water
- 1 cup of small dried anchovies (cleaned)
- 1 piece of dried kelp (10×10 cm)
- 2 dried shiitake mushrooms (or 1 fresh shiitake)
- 1 piece of daikon radish (approx. 5 cm)
- 1 tablespoon of rice wine (cheongju) to remove fishiness
Cooking Instructions
Step 1
First, let’s prepare a delicious and refreshing broth. In a pot, combine 1.5 liters of water, small dried anchovies, kelp, dried shiitake mushrooms, daikon radish, and 1 tablespoon of rice wine. Bring to a boil over medium heat. Once boiling, remove the kelp after about 5 minutes. Continue to simmer the remaining ingredients for another 15-20 minutes, allowing the flavors and aromas to fully infuse into the water. This carefully prepared broth is key to the deep flavor of the soup.
Step 2
If you have frozen aged napa cabbage, don’t use it directly. Place the frozen cabbage, still in its plastic packaging, in cold or lukewarm water to thaw completely. Thawing it this way helps the cabbage retain its tender texture without becoming mushy.
Step 3
Once the broth has steeped well, strain out all the solid ingredients (anchovies, kelp, shiitake mushrooms, daikon radish), leaving only the clear broth. When the clear broth comes to a boil, add the thawed aged napa cabbage, tofu cut into bite-sized pieces, and thinly sliced fresh shiitake mushrooms. Cook until the ingredients are tender. The shiitake mushrooms will add a wonderful chewy texture.
Step 4
After confirming that all the ingredients are cooked and tender, dissolve 2 tablespoons of soybean paste into the clear broth. It’s best to strain the soybean paste through a sieve to ensure it mixes evenly into the soup without lumps, resulting in a consistent flavor.
Step 5
To add more savory depth and a hint of spiciness that soybean paste alone might not provide, mix in 1/2 tablespoon of red pepper paste. Adding a small amount of gochujang enhances the soup’s rich soybean paste flavor without overpowering it.
Step 6
Finally, add the diagonally sliced green onions and the chopped Cheongyang chili pepper. Let it simmer for just a moment longer to allow their aroma to meld into the soup. Turn off the heat. Taste the soup and, if needed, add a tiny bit of salt or soup soy sauce to adjust the seasoning perfectly. Your warm and savory aged cabbage soybean paste soup is ready!
