Crisp and Refreshing Soybean Sprout and Napa Cabbage Soup
Easy and Delicious Soybean Sprout and Napa Cabbage Soup Recipe
A truly refreshing soup that will revitalize your senses! Learn how to make a clear and clean-tasting soybean sprout and napa cabbage soup, where the harmony of sprouts and cabbage shines. It’s perfect as a hangover cure or for a hearty meal with rice.
Main Ingredients- 200g Baby Napa Cabbage (Wash and separate leaves)
- 300g Soybean Sprouts (Rinse and drain)
- 1.6L Broth (Anchovy-kelp broth recommended, or rice water/plain water is fine)
Cooking Instructions
Step 1
First, wash the baby napa cabbage thoroughly. Then, cut it into bite-sized pieces, about 2-3 cm long. Cutting them not too thinly will provide a pleasant texture.
Step 2
Prepare about 1.6L of broth, which is the foundation for a refreshing soup. Using broth made from boiling anchovies and kelp will add a deeper flavor.
Step 3
Once the prepared broth begins to boil, add the sliced napa cabbage and cook together. It’s best to cook until the cabbage is slightly softened.
Step 4
Add 0.5 Tbsp (approx. 5g) of minced garlic here to enhance the pungent flavor. Garlic makes the soup’s taste much richer.
Step 5
Dissolve and add 0.5 Tbsp (approx. 10g) of gochujang for a savory and umami flavor. Make sure to dissolve the gochujang well to avoid clumps.
Step 6
Add about 3 Tbsp (approx. 45g) of doenjang to bring out the savory soup flavor. As before, it’s important to dissolve it thoroughly without lumps.
Step 7
Add 1.5 Tbsp (approx. 15g) of gochugaru for a spicy kick and vibrant color. You can adjust the amount according to your preference.
Step 8
Finally, add 1 Tbsp (approx. 10g) of soup soy sauce or fish sauce to enhance the umami and adjust the seasoning. If needed, you can adjust the saltiness with a pinch of salt.
Step 9
Stir all the seasoning ingredients well until evenly combined. Cover with a lid and simmer over medium heat for about 5 minutes to allow the ingredients to cook and the flavors to meld.
Step 10
After 5 minutes, remove the lid and add all 300g of the rinsed and drained soybean sprouts. When adding sprouts, avoid stirring too much; this is a secret to preventing a fishy smell.
Step 11
After adding the soybean sprouts, immediately cover the pot again and simmer for about 5 more minutes. The key is to cook the sprouts until they are crisp and still slightly crunchy.
Step 12
Ladle the deliciously cooked soybean sprout and napa cabbage soup into bowls. Serve hot, or enjoy it by adding rice for a more satisfying meal!
