Napa Cabbage Miso Soup: Rich Umami with Silken Tofu

How to Make Delicious and Comforting Napa Cabbage Miso Soup

Napa Cabbage Miso Soup: Rich Umami with Silken Tofu

Discover the comforting and savory delight of Korean Napa Cabbage Miso Soup (Albaechu Doenjang Guk). This recipe features the crisp texture of young Napa cabbage beautifully complemented by the silky smoothness of soft tofu, creating a truly satisfying dish. For an even deeper flavor, try using rice water or a dashi broth instead of plain water.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients

  • 1/4 head young Napa cabbage
  • 2 Tbsp Doenjang (Korean soybean paste)
  • 1/2 Tbsp minced garlic
  • Scallions, finely chopped (for garnish)
  • 1/2 block silken tofu (or regular tofu)

Cooking Instructions

Step 1

Begin by separating the young Napa cabbage leaves and washing them thoroughly under running water. Tear the leaves into bite-sized pieces by hand or chop them with a knife. Place 600ml of water into a pot and add the prepared Napa cabbage. For a richer, more complex flavor, consider using rice water or a broth made from simmering anchovies and kelp instead of plain water.

Step 1

Step 2

Once the Napa cabbage starts to soften, dissolve 2 tablespoons of Doenjang (Korean soybean paste) into the broth. Ensure it’s well combined to avoid clumps. Adding the Doenjang and letting it dissolve before the soup comes to a rolling boil helps prevent a raw taste and maximizes its savory notes.

Step 2

Step 3

Add 1/2 tablespoon of minced garlic to the soup to enhance the flavor. If you prefer a bit of heat, you can also add 1 tablespoon of red pepper flakes at this stage for a spicy kick and added depth.

Step 3

Step 4

After adding the Doenjang and garlic, let the soup simmer gently for about 15 to 20 minutes, or until the Napa cabbage is tender and cooked through. This simmering time allows the flavors to meld beautifully. Once the cabbage is tender, stir in the finely chopped scallions and let it simmer for another minute to release their aroma.

Step 4

Step 5

Finally, gently add 1/2 block of silken tofu to the soup. Silken tofu adds a wonderful creaminess to the broth, and its soft texture is delightful. You can break it apart with a spoon as you add it. Allow the tofu to warm through for just a minute or two until it’s lightly set. Your delicious Napa Cabbage Miso Soup is now ready to be enjoyed!

Step 5



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