Beef Bone Broth and Napa Cabbage Miso Soup
How to Make Hearty Beef Bone Broth Napa Cabbage Miso Soup: A Simple Recipe
On days when a warm, comforting soup is just what you need, here’s a simple recipe for ‘Beef Bone Broth Napa Cabbage Miso Soup’ that’s both quick and delicious. Instead of going through the trouble of making your own broth, using store-bought beef bone broth (or gomtang) significantly cuts down cooking time while adding a richer, deeper flavor. This hearty soup combines the mildness of napa cabbage, the savory depth of miso, and the richness of beef bone broth for a truly satisfying meal. Perfect for busy evenings, this comforting soup is sure to please everyone at the table. Make it today!
Main Ingredients- 600g Beef bone broth (Sago-guk)
- 8 leaves Napa cabbage (approx. 300g), cut into bite-sized pieces
- 300g Tofu (1 block), cut into bite-sized cubes
- 1 Korean green chili pepper (Cheongyang Pepper), thinly sliced diagonally
- 1/2 stalk Scallion, thinly sliced diagonally
- 400ml Water
Seasonings (Tablespoons measured with a rice spoon, cups)- 2 Tbsp Miso paste (Doenjang)
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (optional, for added umami)
- 2 Tbsp Miso paste (Doenjang)
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (optional, for added umami)
Cooking Instructions
Step 1
In a deep pot, combine the 600g of beef bone broth and 400ml of water to make a total of 1 liter of broth. Bring it to a simmer over medium heat while you prepare the other ingredients.
Step 2
Carefully separate the napa cabbage leaves and wash them thoroughly under running water. Cut the leaves into bite-sized pieces. You can adjust the size according to your preference.
Step 3
Thinly slice the scallion and the Korean green chili pepper on a diagonal. If you prefer more heat, you can add more chili peppers or remove the seeds.
Step 4
Cut the tofu into bite-sized cubes, approximately 2-3 cm. Using firm tofu meant for stews will help it hold its shape better.
Step 5
Once the broth is simmering, place the 2 Tbsp of miso paste in a fine-mesh sieve set over the pot. Whisk it into the broth, pushing any solids through the sieve to ensure a clear soup. Stir until the miso is fully dissolved.
Step 6
When the beef bone broth is boiling vigorously, add the prepared napa cabbage and 1 Tbsp of minced garlic. Cook until the cabbage wilts slightly.
Step 7
To enhance the flavor, add 2 Tbsp of soy sauce for soup and 1 Tbsp of fish sauce. Stir well and let it simmer gently over medium heat for about 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.
Step 8
Add the cubed tofu to the pot and continue to simmer over medium heat. Skim off any foam that rises to the surface using a spoon for a cleaner broth. Cook for another 5 minutes after adding the tofu.
Step 9
Finally, add the diagonally sliced scallions and Korean green chili peppers. Let it simmer for another minute or two until fragrant. Your delicious Beef Bone Broth Napa Cabbage Miso Soup is ready to be enjoyed with a warm bowl of rice!
