Chewy and Delicious! Namul (Edible Wild Green) Stem Miso Soup
How to Make Delicious Namul Stem Miso Soup
Have you ever tried ‘Nungaeseungma,’ a fragrant spring edible wild green? Did you know its stems have a more captivating flavor than its leaves? This recipe uses the chewy and savory stems of Nungaeseungma to create a wonderfully delicious miso soup. It transforms the potentially tough texture of the stems into a delightful culinary feature, resulting in a rich-flavored soup with an exceptional texture. Make your meals more special with this soup that’s sure to become a favorite!
Main Ingredients- Nungaeseungma stems 100g
- Water 700ml
- Miso paste 1 Tbsp
- Dashida (or soy sauce for soup) 1/2 tsp
- Firm tofu 1/4 block
- Shiitake mushroom 1 piece
Cooking Instructions
Step 1
We will be using the stem parts of the Nungaeseungma. Select and prepare the stems that feel firm.
Step 2
Rinse the prepared Nungaeseungma stems thoroughly. If there’s any soil attached, wash them carefully under running water.
Step 3
Cut the washed Nungaeseungma stems in half for easier eating. If they are too long, they can be difficult to manage while cooking and eating, so cut them to a suitable length.
Step 4
Pour 700ml of water into a pot and bring it to a boil. Once the water is boiling, add the prepared Nungaeseungma stems first.
Step 5
Dissolve 1 tablespoon of miso paste in the boiling water. If your homemade miso paste contains chili powder, use it as is. If you are using a mild miso paste, adding a little chili powder will enhance the flavor and make it even tastier.
Step 6
Since we are not using a separate broth, add 1/2 teaspoon of Dashida (or soy sauce for soup) to enhance the umami. After adding the miso and Dashida, let it simmer for about 7 minutes to ensure the Nungaeseungma stems are fully cooked. The stems can be quite firm, so they need sufficient cooking time to become tender.
Step 7
Once the Nungaeseungma stems are somewhat cooked, add the leaves and continue to boil for about 2 more minutes. The leaves cook much faster than the stems, so be careful not to overcook them.
Step 8
Finally, add the prepared shiitake mushrooms and tofu. Bring the soup to a gentle boil and it’s ready. Mushrooms and tofu can become mushy if cooked for too long, so add them at the end and cook just until heated through.
Step 9
Your delicious Nungaeseungma Miso Soup is now complete! The combination of the chewy texture and the savory miso is truly outstanding.
Step 10
While the leaves of Nungaeseungma are also good, the stems offer a unique charm with their savory and chewy texture as you chew. The leaves tend to have a slightly more bitter taste.
Step 11
If you find the Nungaeseungma stems a bit tough, don’t hesitate to try them in a stew, soup, or hot pot! The chewiness that fills your mouth will bring you immense culinary happiness. Definitely give it a try!
