Napa Cabbage Miso Soup: A Perfect Harmony of Savory and Spicy
The Quintessential Home-Cooked Meal! How to Make Napa Cabbage Miso Soup (with a Spicy Kick from Gochujang)
Hello everyone! If you’re craving a warm and savory soup to accompany tonight’s hearty meal, especially if you’re having something like Jeyuk Bokkeum (spicy stir-fried pork), then this Napa Cabbage Miso Soup is the perfect choice. It’s a fantastic way to use up leftover napa cabbage that you might have from making ssam (lettuce wraps), and it’s also delicious pan-fried as a savory pancake. By adding a touch of gochujang (Korean chili paste) to the miso, you create a soup that’s both deeply savory and pleasantly spicy, appealing to both adults and children. Discover this delightful miso soup recipe that will have you finishing a bowl of rice in no time!
Main Ingredients- Tender Napa Cabbage (Albaegi Baecho): 1/2 head
- Anchovies (for broth): 1 handful
- Dried Kelp (Dashima): 1-2 sheets
- Green Onion (Scallion): 1/2 stalk
Cooking Instructions
Step 1
First, let’s make the basic broth for a delicious miso soup. In a pot, add a generous amount of water, dried kelp, and dried anchovies (or small dried fish for broth). Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes. It’s best to remove the kelp after about 5 minutes, as it releases its flavor quickly. Removing the anchovies and kelp will result in a clean and deep-flavored broth.
Step 2
While the broth is simmering, let’s prepare the napa cabbage. Wash the remaining cabbage thoroughly, then cut it into bite-sized pieces. Cutting it too large will take longer to cook, and too small will make it mushy, so aim for a moderate size.
Step 3
Once the broth has steeped well, dissolve the miso paste. If the miso paste is clumped, gently press it with the back of a spoon to help it dissolve better. Use a generous 1 tablespoon of miso paste here. This is the foundation for the savory miso soup base.
Step 4
Now it’s time to add the seasonings that will enhance the umami flavor. Add half a tablespoon of minced garlic and a little soup soy sauce. Soup soy sauce adds depth to the broth independently of the miso’s saltiness, so it’s best to adjust it to your taste. Rather than adding a lot at first, use it primarily for adjusting the seasoning later.
Step 5
Add the chopped napa cabbage to the pot, along with the diagonally sliced green onions. Cook until the cabbage wilts and becomes tender. If the soup needs more seasoning, you can add a pinch of salt. Be careful not to add too much soup soy sauce or other soy sauce-based liquids, as this can make the soup cloudy.
Step 6
To add a touch of spiciness, stir in half a tablespoon of gochujang. Adding gochujang provides a different, spicy flavor profile compared to just miso soup. If you prefer it spicier, feel free to add finely chopped Korean chili peppers. You can also use red pepper flakes, but the unique depth of flavor from gochujang offers a distinct charm.
Step 7
Let everything simmer and bubble until all the ingredients are well combined. Cook until the cabbage is fully cooked and tender, and the broth’s flavor has deepened. Taste the soup periodically and adjust the seasoning with salt if needed. The key is to create a miso soup recipe that is perfectly suited to your palate!
Step 8
Your savory, hearty, and subtly spicy Napa Cabbage Miso Soup is ready! It wasn’t as spicy as I expected, so my child ate it well – I’m impressed they’re starting to appreciate spicy flavors! Seeing them enjoy it makes me happy. Enjoy a satisfying meal with this delicious and savory cabbage miso soup alongside a warm bowl of rice! This recipe is part of a series featured in the ‘Good Parents’ Master Widget Mission.
