Hearty and Comforting Napa Cabbage and Tofu Soybean Paste Soup
Cooking a Delicious Napa Cabbage and Tofu Soybean Paste Soup
This recipe breathes new life into leftover Napa cabbage from your fridge, creating a refreshing and savory soybean paste soup. Adding tofu and dried shiitake mushrooms makes it even richer and more satisfying. It’s a perfect, hearty meal for busy days.
Main Ingredients
- 1/3 head of young Napa cabbage
- 1/2 block of firm tofu
- A few slices of dried shiitake mushrooms
Seasoning & Others
- 1 Tbsp soybean paste (Doenjang)
- 1.5 Tbsp brown rice powder or perilla powder
- 1/2 Tbsp minced garlic
- 1 Tbsp soybean paste (Doenjang)
- 1.5 Tbsp brown rice powder or perilla powder
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Start by making the soup base. In a pot of anchovy and kelp broth, dissolve 1 generous tablespoon of soybean paste. Add a few slices of dried shiitake mushrooms and bring it to a rolling boil.
Step 2
The broth is now boiling vigorously, releasing a savory aroma of the soybean paste.
Step 3
Prepare the blanched young Napa cabbage that you’ve frozen. Tip: When freezing blanched Napa cabbage, it’s helpful to add a little water to prevent it from becoming tough due to moisture loss. Roughly chop the cabbage into bite-sized pieces.
Step 4
Add the chopped Napa cabbage to the simmering soybean paste broth.
Step 5
Add the tofu (1/2 block) to the pot as well. Gently place the tofu to prevent it from breaking apart.
Step 6
Once the soup is boiling and the tofu is floating to the surface, add 1/2 Tbsp of minced garlic. If you don’t have perilla powder, add 1.5 Tbsp of brown rice powder. Brown rice powder offers a unique, comforting nuttiness different from perilla powder.
Step 7
Let it simmer for another moment to meld the flavors and adjust the seasoning. Your delicious Napa cabbage and tofu soybean paste soup is now ready!
