Heartwarming and Hearty Napa Cabbage Miso Soup
The Essence of Home Cooking: How to Make a Satisfying Napa Cabbage Miso Soup
Introducing a Napa Cabbage Miso Soup recipe that will warm both your body and soul. The perfect harmony of generous ingredients and savory miso creates a flavor that will have you finishing the bowl in no time. It’s the perfect hearty meal for chilly weather.
Main Ingredients- 4 handfuls of salted napa cabbage (leftover from kimchi making, squeezed dry and cut into bite-sized pieces)
- 1 piece of radish (approx. 150g, thinly sliced)
- 1 handful of medium anchovies (head and guts removed)
- 1/2 pack of king oyster mushrooms (base trimmed, separated into strands)
- 3 potatoes (medium size, thinly sliced)
- 1/2 block of firm tofu (cut into bite-sized cubes)
- 1/4 stalk of green onion (sliced diagonally)
Seasoning- 1 Tbsp anchovy sauce
- 2 Tbsp homemade miso paste (or store-bought miso)
- 1 Tbsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp anchovy sauce
- 2 Tbsp homemade miso paste (or store-bought miso)
- 1 Tbsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
First, prepare all the ingredients for the Napa Cabbage Miso Soup. Squeeze the excess water from the salted napa cabbage (leftover from kimchi making) and cut it into bite-sized pieces. Thinly slice the radish into rounds, about 0.5cm thick. Trim the base of the king oyster mushrooms and gently rinse them, then separate them into strands. Rinse the anchovies under running water to remove their heads and guts; this will ensure a cleaner tasting broth.
Step 2
In a large pot, combine the prepared napa cabbage, sliced radish, and anchovies (with heads and guts removed). Add all the seasoning ingredients (2 Tbsp homemade miso paste, 1 Tbsp minced garlic, 1.5 Tbsp gochugaru) and gently mix them together as if massaging the ingredients. Marinating the ingredients beforehand like this allows the flavors to meld beautifully, resulting in a deeper taste.
Step 3
Pour 900ml (about 4-5 cups) of water into the pot with the marinated ingredients. Bring it to a boil over high heat. Once the soup starts boiling vigorously, reduce the heat to medium-low and let it simmer for another 10 minutes, allowing the radish to soften. During this time, the umami from the anchovies will infuse into the broth.
Step 4
Add the thinly sliced potatoes to the pot and give it a gentle stir. Be careful to prevent the potatoes from sticking to the bottom. Bring it back to a boil over high heat and cook for about 5 minutes, until the potatoes are tender. Adding potatoes will make the soup slightly thicker and more satisfying.
Step 5
Now, taste the broth and adjust the seasoning if needed by adding another tablespoon of miso paste if it’s too bland. Finally, add the prepared king oyster mushrooms, tofu cubes, and diagonally sliced green onions. Stir gently to combine everything evenly and let it simmer for a short while longer until the mushrooms and tofu are cooked through, about 2-3 minutes. Your delicious Napa Cabbage Miso Soup is now complete!
Step 6
With so many hearty ingredients, this soup is incredibly satisfying when served with a bowl of rice! The gochugaru adds a pleasant spiciness, complementing the savory miso broth perfectly. Enjoy this comforting home-style dish, perhaps with some kimchi on the side for an even more delightful meal.
