Aromatic Spring Cabbage Perilla Doenjang Soup
Spring Cabbage Perilla Doenjang Soup: A Savory Healing Food to Warm Your Body and Soul
Reminiscent of the savory soybean paste soups my mother used to make for me as a child, this Spring Cabbage Doenjang Soup, made with fresh, seasonal spring cabbage, tastes even better! It’s a harmonious blend of a deeply savory doenjang broth, the nutty aroma of perilla powder, and the melt-in-your-mouth tenderness of spring cabbage. This warm soup is gently seasoned, making it incredibly comforting and easy to enjoy without feeling heavy, even after a hearty meal. Stay warm and healthy this winter with this delightful soup!
Ingredients- 1.6L Anchovy Broth (Boil 8 dried anchovies for 15-20 minutes, then remove)
- 1 head of fresh Spring Cabbage
- 2 Tbsp Homemade Doenjang (Korean fermented soybean paste)
- 8 Tbsp Perilla Seed Powder
- 2 Pinches of Salt (for seasoning)
Cooking Instructions
Step 1
First, prepare a delicious anchovy broth. In a pot, combine 1.6L of water and 8 dried anchovies. Bring to a boil over medium heat and simmer for 15-20 minutes. Once the anchovies have infused the broth with a deep flavor, remove them, leaving a clear broth. (Tip: Adding a piece of dried kelp while boiling can enhance the umami flavor.)
Step 2
Properly preparing the spring cabbage is key. Trim off the tough root end. Gently separate the leaves one by one and wash them thoroughly under running water to remove any dirt or debris.
Step 3
In a large pot, add the prepared spring cabbage and 2 pinches of salt to the water. Blanch for about 4 minutes over medium heat. Blanching for just long enough to soften the cabbage slightly will help preserve its texture.
Step 4
Immediately after blanching, transfer the spring cabbage to a bowl of cold water. This step helps to maintain the vibrant green color and keeps the cabbage crisp.
Step 5
Gently squeeze out the excess water from the blanched spring cabbage using both hands. Chop the cabbage into bite-sized pieces. Add 2 tablespoons of homemade doenjang and knead it firmly for about 1 minute, as if you were washing laundry. This ensures the doenjang is evenly distributed and seasons the cabbage well.
Step 6
Add the doenjang-seasoned spring cabbage to the prepared anchovy broth and bring it to a boil over high heat. Once the soup reaches a rolling boil, reduce the heat to medium-low.
Step 7
Simmer over medium-low heat for about 10 minutes to allow the flavors to meld. Then, generously stir in 8 tablespoons of nutty perilla seed powder. Continue to simmer gently for another 5 minutes. This slow cooking process deepens the broth’s flavor and brings out a wonderful savory aroma. Your delicious Spring Cabbage Perilla Doenjang Soup is now complete!
Step 8
This warm and savory Spring Cabbage Perilla Doenjang Soup is also wonderfully satisfying when served over rice as a hearty soup rice bowl. Enjoy this comforting and wholesome meal!
