Hearty and Savory Ssam Cabbage Perilla Seed Miso Soup
Perfect for Autumn Mornings! Start Your Day with Hearty Ssam Cabbage Perilla Seed Miso Soup
Although the days are still warm, the mornings and evenings have a crisp coolness, making us crave a steaming hot soup. I’ve made a Ssam Cabbage Perilla Seed Miso Soup that’s perfect for your breakfast table. The freshness of the ssam cabbage, the nutty aroma of perilla seeds, and the deep flavor of miso come together to create a wonderfully satisfying meal.
Main Ingredients- Ssam Cabbage (a leafy vegetable similar to lettuce) 2 large handfuls (approx. 200g)
- Anchovy Kombu Tea Bag (or 10cm piece of kombu + 5 dried anchovies) 1 bag
Seasoning & Other Ingredients- Miso Paste 1 Tbsp (approx. 20g)
- Dried Shiitake Mushroom Powder 1 Tbsp (or other savory mushroom powder)
- Green Onion (white part mainly) 1 stalk
- Minced Garlic 1/2 Tbsp (approx. 5g)
- Perilla Seed Powder 3 Tbsp (approx. 30g)
- Miso Paste 1 Tbsp (approx. 20g)
- Dried Shiitake Mushroom Powder 1 Tbsp (or other savory mushroom powder)
- Green Onion (white part mainly) 1 stalk
- Minced Garlic 1/2 Tbsp (approx. 5g)
- Perilla Seed Powder 3 Tbsp (approx. 30g)
Cooking Instructions
Step 1
First, let’s prepare the broth, which is the foundation of a delicious soup. Pour 4 cups (800ml) of water into a pot and add the anchovy kombu tea bag. If you don’t have a tea bag, you can use a 10cm piece of kombu and 5 dried anchovies. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to extract a rich broth.
Step 2
Once the broth has a nice flavor, remove the anchovy kombu tea bag (or kombu and anchovies). Now, dissolve the miso paste. Add 1 Tbsp of miso paste to the broth and stir well with a spoon, ensuring there are no clumps, until it’s fully dissolved. You can adjust the amount of miso to your preference.
Step 3
Wash the ssam cabbage thoroughly, drain any excess water, and chop it into bite-sized pieces (about 3-4cm). When the miso broth is simmering, add the stems of the chopped ssam cabbage first and cook for 1-2 minutes. Once the stems are slightly tender, add the leaves and cook until they just begin to wilt.
Step 4
As the ssam cabbage leaves start to soften, add 1 Tbsp of shiitake mushroom powder for added umami, and the thinly sliced green onion (mainly the white part). Let it boil for a moment to allow all the ingredients to meld together.
Step 5
When the soup comes to a boil again, add 1/2 Tbsp of minced garlic. Then, stir in 3 Tbsp of perilla seed powder for a nutty and rich aroma. It’s best not to boil the soup for too long after adding the perilla seed powder.
Step 6
Simmer for another minute after adding the perilla seed powder. The nutty fragrance of the perilla seeds will spread throughout the soup, creating a deeper and richer flavor. Taste the soup and adjust the seasoning with a little more miso paste or salt if needed.
Step 7
Your warm and savory Ssam Cabbage Perilla Seed Miso Soup is ready! Enjoy it with a bowl of rice for a hearty breakfast or a light lunch. It’s also a great option when you don’t have much of an appetite.
