Napa Cabbage Chicken Broth Soup
Boost Your Health with a Rich and Refreshing Napa Cabbage Chicken Broth!
Craving a deep, rich broth today! I decided to make chicken broth soup. This isn’t your typical chicken broth; it’s a Napa Cabbage Chicken Broth, made more refreshing with the addition of napa cabbage. What’s best is how incredibly rich the broth is. Let’s make this healthy and delicious Napa Cabbage Chicken Broth that’s perfect for all ages!
Main Ingredients- 1 pack chicken (for stir-fry or boiling)
- Napa cabbage, appropriate amount (cut into bite-sized pieces)
- Onion, appropriate amount (sliced)
- Green onion, appropriate amount (sliced)
- Water, appropriate amount
- 7-8 whole peppercorns
- 3 Tbsp soju (Korean rice wine)
- 1 Tbsp minced garlic
- Salt, to taste
- Sesame oil, 6-7 Tbsp
Cooking Instructions
Step 1
I prepared chicken meant for stir-fry. Rinse it thoroughly and drain. Next, cut the napa cabbage into bite-sized pieces. Slice the onion as well. We’ll use these for the soup.
Step 2
Now, generously coat the bottom of a pot with sesame oil. I used about 6-7 tablespoons of sesame oil. Then, add the chicken.
Step 3
Sauté the chicken until the surface is lightly browned. Be careful, as oil may splatter. You don’t need to cook it through completely!
Step 4
Once the chicken’s surface is browned, add water. I didn’t add too much water at first because the broth reduces as it cooks, and we’ll be deboning the chicken later. We’ll add more water then if needed. Add the sliced onion and whole peppercorns (about 10). Also, add 3 tablespoons of soju and bring to a boil.
Step 5
Add the chopped green onions and let it boil vigorously. Ideally, you’d add a whole stalk of green onion, but I only had chopped green onions that were frozen, so I used those. If you have fresh green onions, it’s best to cut them into large pieces.
Step 6
Don’t skim the foam from the very beginning. Instead, wait for the foam to gather in the center. When it’s boiling vigorously, carefully skim off the foam that has collected in the middle.
Step 7
After skimming off the foam, the broth has become beautifully white. I reduced the heat to medium and continued to simmer for about 30-40 minutes.
Step 8
After simmering for 30-40 minutes, remove the onion, green onions, peppercorns, and chicken using a sieve. Discard all ingredients except the chicken. Then, debone the chicken and shred the meat.
Step 9
Add the napa cabbage to the deep and rich chicken broth and bring it to a boil for a moment. Once it starts boiling, stir in 1 tablespoon of minced garlic and boil for another moment. When the cabbage seems slightly cooked, add water to reach your desired broth consistency. I like a lot of broth, so I added a generous amount.
Step 10
Once the cabbage has softened to your liking, season with salt (or flavored salt) to taste. And just like that, your Napa Cabbage Chicken Broth is ready!
Step 11
Adding napa cabbage makes it even more refreshing and delicious. I love adding napa cabbage to shabu-shabu, and it’s just as wonderful in chicken broth! It’s a healthy dish that even kids will enjoy, making it a perfect soup.
Step 12
Although the cooking time is a bit long, the deep broth flavor is absolutely worth it! It’s a nourishing meal that promotes health, making it a great option for everyone, young and old. It’s perfect for enjoying with a bowl of rice! You’ll find yourself constantly reaching for more broth, saying ‘Ah, this is so good!’ Today, instead of a regular chicken broth, try making this special version with napa cabbage for a uniquely sweet, deep, and refreshing taste!
