Hearty Napa Cabbage and Perilla Seed Miso Soup
A deeply savory and comforting miso soup enhanced with perilla seeds, perfect for a warm and satisfying meal.
Discover this simple yet deeply flavorful Napa Cabbage Miso Soup. The addition of ground perilla seeds adds a wonderful nutty depth, making it a perfect companion to any meal.
Main Ingredients- 10 leaves Napa Cabbage (cut into bite-sized pieces)
- 1/2 Zucchini (sliced into half-moons)
- 1/2 Onion (sliced into strips)
- 1/3 block Firm Tofu (diced)
- 1/3 stalk Green Onion (sliced diagonally)
- 800ml Rice Water (for broth)
Seasonings & Others- 2 Tbsp Miso Paste
- 1 Tbsp Minced Garlic
- 1 Tbsp Anchovy Sauce (for umami)
- 2-3 Tbsp Ground Perilla Seeds (the key to richness!)
- 1 Tbsp Dried Shiitake Mushroom Powder (for added depth)
- 1 Tbsp Soy Sauce for Soup (optional, for adjusting saltiness)
- 2 Tbsp Miso Paste
- 1 Tbsp Minced Garlic
- 1 Tbsp Anchovy Sauce (for umami)
- 2-3 Tbsp Ground Perilla Seeds (the key to richness!)
- 1 Tbsp Dried Shiitake Mushroom Powder (for added depth)
- 1 Tbsp Soy Sauce for Soup (optional, for adjusting saltiness)
Cooking Instructions
Step 1
First, wash the Napa cabbage leaves thoroughly and drain excess water. Cut them into bite-sized pieces. Prepare the zucchini by slicing it into half-moons, the onion into strips, dice the firm tofu, and diagonally slice the green onion.
Step 2
Pour 800ml of rice water into a pot and bring it to a boil over high heat. Once the water is at a rolling boil, dissolve the 2 tablespoons of miso paste through a sieve. Stirring well to prevent clumps will result in a clearer broth.
Step 3
Add the prepared Napa cabbage to the pot and continue to boil. Skim off any foam that rises to the surface during cooking for a cleaner taste.
Step 4
Once the Napa cabbage has softened slightly, add the sliced zucchini and onion. Let it simmer for a few more minutes until the vegetables begin to cook through. Then, reduce the heat to medium.
Step 5
While simmering on medium heat, stir in 1 tablespoon of minced garlic and 1 tablespoon of anchovy sauce. Next, add the diced firm tofu and diagonally sliced green onion. Lower the heat to low and continue to simmer until all ingredients are tender.
Step 6
Finally, add 1 tablespoon of dried shiitake mushroom powder and 2-3 tablespoons of ground perilla seeds. If you enjoy the nutty richness of perilla seeds, feel free to add a bit more to your preference. Stir everything together and simmer for another short while.
Step 7
Let the soup simmer gently over low heat for about 10 more minutes. This will allow the nutty flavor of the perilla seeds and the fresh taste of the Napa cabbage to meld beautifully, completing your delicious miso soup. Enjoy this comforting soup with a bowl of warm rice!
