Crisp and Refreshing Napa Cabbage and Clam Miso Soup
How to Make Savory and Spicy Napa Cabbage Clam Miso Soup with Outer Leaves
Don’t throw away the outer leaves of napa cabbage after making wraps! They transform into a refreshingly cool and slightly spicy soup that’s incredibly delicious. The harmonious blend of miso paste and fresh clams creates a flavor that will have you finishing your rice bowl in no time. Here’s a detailed recipe that anyone can easily follow!
Main Ingredients
- 5 outer leaves of Napa cabbage (for a refreshing taste)
- 1 cup fresh clams (purged of sand)
- 1/2 medium onion
- 2 chili peppers (like Korean green chilies or red chilies, for spice adjustment)
Seasoning & Broth Ingredients
- 1 Tbsp miso paste (homemade or store-bought)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 3 cups water (for broth)
- 1 Tbsp miso paste (homemade or store-bought)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 3 cups water (for broth)
Cooking Instructions
Step 1
First, wash the outer leaves of the napa cabbage thoroughly. Using the greener leaves will give the soup a wonderfully refreshing and clean taste. Have all your ingredients prepped before you start cooking to make the process smoother.
Step 2
Cut the prepared napa cabbage leaves into long, bite-sized pieces. Cutting them too small might diminish the enjoyable texture.
Step 3
Peel and thinly slice the onion. The sweetness from the onion will add depth to the soup’s flavor.
Step 4
Wash and finely chop the chili peppers. If you enjoy a spicier kick, use Korean green chilies (cheongyang peppers), or for a touch of color, you can use red chilies.
Step 5
In a small bowl, combine 1 Tbsp miso paste, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and 4 Tbsp water. Mix them together gently to create the seasoning paste. Pre-mixing the seasoning ensures the flavors meld beautifully.
Step 6
Pour 3 cups of water into a pot and add the purged clams. Bring it to a boil. As the clams open, they will release a delicious broth.
Step 7
Once the clams start to open, add the sliced napa cabbage leaves and let them simmer until tender. Cooking the cabbage thoroughly will allow its flavor to infuse into the soup.
Step 8
As the soup boils, skim off any foam that rises to the surface. This step helps to create a clearer and cleaner-tasting broth.
Step 9
Now, add the pre-made seasoning paste and stir to dissolve it into the soup. Then, add the sliced onions and chilies, and let it simmer for a bit longer until the vegetables are cooked through. The vegetables will enrich the soup’s flavor.
Step 10
Finally, taste the soup and adjust the seasoning if needed. If it’s not salty enough, add a tiny bit of salt or Korean soup soy sauce to your preference. (Note: If your clams are naturally salty, you might not need to add extra salt.)
Step 11
Your savory, refreshing, and slightly spicy Napa Cabbage Clam Miso Soup is ready! Enjoy it with a warm bowl of rice.
