Clear Napa Cabbage and Radish Soup with Dried Pollack Broth
Napa Cabbage and Radish Soup: A Clear Broth Without Miso, Made with Winter Seasonal Ingredients
A clear and refreshing Napa Cabbage and Radish Soup simmered in a rich Dried Pollack Broth. This soup is perfect for chilly days, offering a clean, deep flavor without the heaviness of miso paste, highlighting the natural sweetness of winter vegetables.
Ingredients- 3-4 large Napa cabbage leaves
- 2cm piece of Korean radish (daikon)
- 5-6 cups (approx. 1-1.2L) Dried Pollack Broth
- 1/2 Tbsp minced garlic
- 1/2 Tbsp brown rice oil
- 1 tsp soup soy sauce (Gukganjang)
- 1 tsp crab soy sauce (or fish sauce/more soup soy sauce)
- Pinch of salted shrimp (for seasoning adjustment)
- A little chopped green onion
Cooking Instructions
Step 1
First, prepare a flavorful Dried Pollack Broth. In a pot, combine water with dried pollack heads and bodies, kelp, radish, cabbage cores, dried shiitake mushroom stems, garlic, and onion peels. Simmer gently to extract the flavors. You can also use anchovy broth or vegetable broth, but dried pollack broth adds a much deeper and more refreshing taste. Simmer for about 15-20 minutes, then strain to get a rich broth.
Step 2
Wash the fresh Napa cabbage leaves and cut them into bite-sized pieces. Slice the radish into 2cm thick half-moon or flat shapes. Avoid slicing them too thinly, as they can break apart during cooking. Aim for a slightly substantial cut.
Step 3
In a deep pot, heat a small amount of brown rice oil over medium heat. Add the minced garlic and sauté until fragrant. Once the garlic aroma is released, add the sliced Napa cabbage and radish. Stir-fry them until the vegetables begin to soften slightly. Don’t overcook; you want them to become tender but not mushy.
Step 4
Once the cabbage and radish have wilted slightly, pour in the prepared Dried Pollack Broth. Bring the broth to a boil, then reduce the heat to medium-low. Let it simmer for about 10-15 minutes, or until the radish turns translucent and the cabbage becomes tender. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 5
Season the soup with soup soy sauce and crab soy sauce to establish the base flavor. If you don’t have crab soy sauce, you can substitute it with regular soup soy sauce or fish sauce (like anchovy or sand lance sauce). Start with a smaller amount and adjust to your taste.
Step 6
After tasting and adjusting with soy sauces, supplement any missing saltiness with a pinch of salted shrimp. Salted shrimp enhances the umami flavor and deepens the soup’s taste. If you don’t have salted shrimp, regular salt can be used to season the soup.
Step 7
Finally, add a generous amount of chopped green onions and simmer for another minute. The refreshing aroma of the green onions will infuse into the broth, completing the soup. Serve hot for the best flavor.
