Aromatic and Nutritious Spring Nettle (Naengi) Miso Soup
Spring Seasonal Dish: How to Make Nettle Miso Soup | Enhancing Flavor with Cheongsong Hanwoo Rich Bone Broth Extract
Introducing a fragrant nettle miso soup, brimming with the essence of spring! It’s a healthy dish that’s easy to prepare and great for preventing colds. In particular, adding Cheongsong Hanwoo rich bone broth extract creates a deeply savory broth that harmonizes beautifully with the subtle aroma of the nettles. This spring seasonal nettle miso soup is perfect for boosting your appetite and providing a satisfying meal during the changing seasons. Be sure to try making it!
Basic Ingredients- 3 Tbsp savory Miso paste
- 190g fragrant spring nettles (Naengi)
- 2 L clear water
- 1 red chili pepper, sliced
- 1 Korean green chili pepper (Cheongyang), sliced
- 1/4 green onion, sliced
- 1 Tbsp shiitake mushroom powder
- 1 packet Cheongsong Hanwoo Rich Bone Broth Extract
- A little soy sauce for seasoning (to taste)
Clear Broth Ingredients- 1 dried anchovy (Dibori)
- 1 piece onion peel
- 2 green onion roots
- 2 slices fresh ginger, thinly sliced
- 10 dried anchovies (medium-sized)
- 6 slices radish
- 1 dried anchovy (Dibori)
- 1 piece onion peel
- 2 green onion roots
- 2 slices fresh ginger, thinly sliced
- 10 dried anchovies (medium-sized)
- 6 slices radish
Cooking Instructions
Step 1
First, prepare the fresh nettles. Remove any wilted or damaged leaves and trim them neatly.
Step 2
Nettle roots and leaves can sometimes retain soil, so rinse them thoroughly under running water multiple times until perfectly clean. Place the washed nettles in a colander to drain.
Step 3
Place the radish, green onion roots, onion peel, sliced ginger, dried anchovies (Dibori), and medium-sized dried anchovies into a broth bag (or cheesecloth). Using a broth bag makes it convenient to remove the ingredients later.
Step 4
Pour 2 liters of clear water into a pot and bring it to a boil over high heat.
Step 5
Once the water begins to boil, add 1 packet of Cheongsong Hanwoo Rich Bone Broth Extract to enrich the broth. The bone broth extract will add umami and depth to the soup.
Step 6
Add the prepared broth bag to the pot and let it simmer together.
Step 7
Cover the pot with a lid and simmer over medium heat for about 10-15 minutes to allow the flavors of the broth to fully infuse.
Step 8
After the broth has steeped sufficiently, dissolve the 3 tablespoons of miso paste into the soup. You can do this by placing the miso in a ladle or sieve and stirring it into the hot broth until fully incorporated. Ensure there are no lumps.
Step 9
Once the miso is dissolved, remove and discard the broth bag. Removing the bag will result in a clearer soup.
Step 10
Taste the soup and adjust the seasoning. If it’s not salty enough, add a little more miso paste, keeping in mind that the saltiness of miso paste can vary.
Step 11
Add 1 tablespoon of shiitake mushroom powder to enhance the umami flavor of the soup and mix well.
Step 12
Add the prepared nettles to the soup and bring it to a boil briefly. Nettles lose their fragrance if boiled for too long, so cook them for just 1-2 minutes after adding.
Step 13
Finally, add the sliced green onion, red chili pepper, and Korean green chili pepper. This will add color and a touch of spicy flavor.
Step 14
Cover the pot again and let it simmer for a short while longer to allow the flavors of the vegetables to meld with the soup.
Step 15
Taste the nettle miso soup one last time. If it needs more saltiness, add a little soy sauce to finish. Using soy sauce can deepen the overall flavor profile.
Step 16
Ladle the finished nettle miso soup into bowls. You’ve now created a delicious and fragrant spring nettle miso soup, capturing the essence of the season!
