Spring Harmony: Savory Korean Spring Cabbage (Bomdong) Miso Soup
How to Make Bomdong Miso Soup – A Delicious Spring Cabbage Soup Recipe
Unlock the versatility of a bunch of fresh spring cabbage (bomdong)! Its tough outer leaves are perfect for a refreshing soup, the middle leaves can be pan-fried into savory pancakes, and the sweet inner core makes a delightful crunchy salad. Today, we’re making a comforting miso soup that highlights the freshness of bomdong. This recipe works beautifully with homemade or store-bought miso paste. Adding a touch of gochujang (Korean chili paste) deepens the flavor profile. If bomdong isn’t available, regular cabbage or small young cabbage (eolgalibaechu) are excellent substitutes. Let’s whip up a quick and satisfying miso soup perfect for a busy morning!
Ingredients- 200g Spring cabbage (Bomdong)
- 1/2 block Firm tofu
- 900ml Anchovy broth
- 1 stalk Green onion
- 1 Green chili pepper
- 1/2 Red chili pepper
- 2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Fish sauce
Cooking Instructions
Step 1
First, thinly slice the green onion. Prepare the green and red chili peppers by removing the seeds and then slicing them thinly as well. Slicing them diagonally is also an option. If you prefer less heat or are cooking for children, feel free to omit the green chili pepper.
Step 2
Cut the firm tofu into bite-sized pieces. You can adjust the amount of tofu according to your preference.
Step 3
Chop the spring cabbage into large pieces – once for smaller heads, and two to three times for larger ones. The cabbage will wilt significantly during cooking, so larger cuts are perfectly fine.
Step 4
Prepare 900ml of anchovy broth. If you don’t have anchovy broth on hand, you can substitute it with 900ml of water and 2 pieces of concentrated broth cubes.
Step 5
Bring the broth to a boil. Once boiling, add 2 tablespoons of doenjang and 1/2 tablespoon of gochujang, stirring well to dissolve any clumps. For a clearer soup, you can strain the broth through a sieve after dissolving the pastes.
Step 6
When the broth returns to a rolling boil, add the chopped spring cabbage, 1/2 tablespoon of minced garlic, and 1/2 tablespoon of fish sauce. Stir gently.
Step 7
Finally, add the cubed tofu, sliced green onions, and chili peppers. Let it simmer briefly. Avoid overcooking to maintain the fresh texture of the ingredients.
Step 8
Once the soup comes to a boil and the spring cabbage is tender and easily bends, your delicious bomdong miso soup is ready! Enjoy its fresh spring flavor while it’s warm.
