Aromatic Spring Cabbage and Wild Chive Soybean Paste Soup
Warming Spring Cabbage and Wild Chive Soybean Paste Soup Recipe to Beat Spring Fatigue – Mom’s Special Recipe
This hearty soybean paste soup, brimming with the fresh flavors of spring cabbage and fragrant wild chives – ingredients only available in spring – is a revitalizing dish perfect for the season. It’s an excellent way to combat the lethargy of spring fatigue and awaken your appetite. A bowl of this soup with freshly cooked rice is a true comfort food.
Main Ingredients- 1 small head of spring cabbage
- 1 handful of wild chives (about 50g)
- 1/3 block of firm tofu
- 1/2 stalk of green onion (scallion)
- 1 green chili pepper
- 800ml (approx. 4 cups) of anchovy broth
Seasoning- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1/2 Tbsp red pepper powder (gochugaru)
- Pinch of salt (to taste)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1/2 Tbsp red pepper powder (gochugaru)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Separate the leaves of the spring cabbage, wash them thoroughly under running water, paying attention to the crevices between leaves. Shake off excess water.
Step 2
Gently scrape off any hard, brown outer skin and dirt from the roots of the wild chives using a knife. Rinse them thoroughly under cold water. You’ll be using the aromatic root part as well.
Step 3
Chop the cleaned wild chives into approximately 3-4cm lengths. Cutting them a bit longer than very short will provide a better texture.
Step 4
Slice the green onion diagonally into bite-sized pieces. Slice the green chili pepper diagonally as well. These will add color and a mild spicy kick.
Step 5
Dice the firm tofu into cubes of about 1cm. Cutting the tofu into smaller, uniform pieces is key to a clear broth, as larger pieces can break apart and make the soup cloudy.
Step 6
Pour the anchovy broth into a pot and bring it to a boil. Once boiling, place 1 Tbsp of soybean paste and 1 Tbsp of minced garlic into a fine-mesh sieve and dissolve them into the boiling broth. Sieving the soybean paste helps ensure a clear and clean-tasting soup without lumps.
Step 7
Add 1/2 Tbsp of red pepper powder for a touch of heat and vibrant color.
Step 8
When the soup comes to a rolling boil again, add the prepared spring cabbage. The spring cabbage will wilt down considerably as it cooks, so don’t be afraid to add what seems like a lot initially. Let it simmer until the cabbage is tender and its sweetness infuses the broth.
Step 9
Once the spring cabbage has softened and wilted, add the diced tofu. Continue to simmer until the tofu is heated through and tender.
Step 10
After the tofu has cooked for a bit, add the sliced green onion and green chili pepper. Simmer briefly.
Step 11
Once all the ingredients are well-cooked and the flavors have melded, taste the soup and adjust seasoning with a pinch of salt if needed. Finally, add the wild chives and turn off the heat. Let it simmer for just another 30 seconds to 1 minute. Overcooking the wild chives can make them tough and diminish their fresh aroma, so a brief simmer is essential for them to release their fragrance into the soup. Your delicious Spring Cabbage and Wild Chive Soybean Paste Soup is ready!