Heartwarming Winter Delicacy: Napa Cabbage Miso Soup Recipe
A Rich Napa Cabbage Miso Soup You’ll Crave on Cold Winter Days
I made a delicious Napa Cabbage Miso Soup with the freshest winter cabbage! This soup is perfect for a comforting meal.
Main Ingredients
- About 10 leaves of baby Napa cabbage (approx. 1/4 head)
- 2 Tbsp Miso paste
- 1 Tbsp Gochugaru (Korean chili flakes)
- A small amount of Oyster mushrooms
- 1 Green chili pepper
- 1 Green onion
Seasoning & Additional Ingredients
- 1 tsp Dried anchovy powder
- 1 tsp Dried shrimp powder
- 2 Tbsp Tuna extract (or fish sauce)
- Salt to taste
- Dashida (or MSG) to taste
- 1 tsp Dried anchovy powder
- 1 tsp Dried shrimp powder
- 2 Tbsp Tuna extract (or fish sauce)
- Salt to taste
- Dashida (or MSG) to taste
Cooking Instructions
Step 1
First, wash the baby Napa cabbage thoroughly under running water. If the leaves are large, cut them into bite-sized pieces (about 3-4 cm). Remove any tough core parts.
Step 2
Pour water into a pot for the soup base. Place the 2 Tbsp of Miso paste in a fine-mesh sieve and dissolve it in the water. This helps create a smooth and refined broth.
Step 3
Add 1 Tbsp of Gochugaru to the miso-dissolved water to give it a spicy kick and a vibrant color.
Step 4
Instead of making a separate broth, add 1 tsp of dried anchovy powder and 1 tsp of dried shrimp powder. These will provide a deep, savory flavor that enriches the soup.
Step 5
Prepare the other ingredients: trim the tough ends of the oyster mushrooms and tear them into bite-sized pieces. Finely chop the green chili pepper (remove seeds if you prefer less heat). Slice the green onion diagonally for a fresh aromatic finish.
Step 6
Once the soup base begins to boil, add the prepared baby Napa cabbage first. This allows the natural sweetness of the cabbage to infuse into the broth.
Step 7
Simmer over medium heat for about 15-20 minutes, or until the cabbage has softened and wilted. Cooking it thoroughly will bring out its sweetness and create a tender texture.
Step 8
After the cabbage is tender, add the oyster mushrooms and 2 Tbsp of tuna extract for an extra umami boost. Taste the soup and adjust the seasoning with salt and Dashida (or MSG) until it perfectly suits your preference.
Step 9
Finally, add the sliced green onion and simmer for another 5 minutes. Your delicious and comforting Napa Cabbage Miso Soup is ready to be enjoyed. Serve hot!
