Refreshing and Savory Napa Cabbage and Abalone Soup
How to Make Delicious Napa Cabbage and Abalone Miso Soup
A deeply satisfying miso soup that’s both refreshing and rich, featuring the crisp sweetness of Napa cabbage and the savory depth of miso, enhanced with nutrient-packed abalone for a wonderfully delicate flavor.
Main Ingredients
- 1/2 head of baby Napa cabbage
- 4 abalones
- 1 red or green chili pepper (for adjustable spice level)
Seasoning and Aromatics
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (mirin)
- 2 cloves garlic, minced or sliced
- 1/2 stalk green onion
- A small piece of ginger, thinly sliced or minced
- 3 Tbsp soybean paste (miso)
- 1 tsp umami seasoning (like Dashida, optional)
- 1 Tbsp soy sauce (or regular soy sauce)
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (mirin)
- 2 cloves garlic, minced or sliced
- 1/2 stalk green onion
- A small piece of ginger, thinly sliced or minced
- 3 Tbsp soybean paste (miso)
- 1 tsp umami seasoning (like Dashida, optional)
- 1 Tbsp soy sauce (or regular soy sauce)
Cooking Instructions
Step 1
First, prepare the ingredients. Wash the baby Napa cabbage thoroughly and slice it into bite-sized strips, about 1-2 cm wide. Scrub the abalones clean with a brush. Separate the abalone meat from the shell, remove the tough beak and innards, then slice them into bite-sized pieces. Thinly slice the red or green chili pepper and the green onion diagonally. Thinly slice or mince the ginger. Slice the garlic thinly.
Step 2
Heat 1 Tbsp of cooking oil in a pot or deep pan over medium-low heat. Add the minced ginger and sliced green onion, and sauté for about 1 minute until fragrant. This step infuses the oil with aromatic flavors that will enhance the soup.
Step 3
Now, add the sliced Napa cabbage to the pot.
Step 4
Stir-fry the cabbage with the aromatics for about 2-3 minutes, until it starts to wilt. Stir-frying the cabbage releases its natural sweetness, which will deepen the flavor of the soup.
Step 5
Once the cabbage has softened slightly, add 3 Tbsp of soybean paste and 1 Tbsp of soy sauce. Continue to stir-fry for another minute to combine the flavors. Sautéing the soybean paste beforehand enhances its savory depth. Add 1 Tbsp of cooking wine (mirin) at this stage to eliminate any fishy odors and add a subtle complexity.
Step 6
Pour in approximately 600ml (about 3 cups) of water or anchovy/kelp broth. Using rice water will result in a creamier and more mellow soup base.
Step 7
Bring the soup to a boil, then add 1 tsp of umami seasoning (like Dashida) to adjust the flavor. If you prefer not to use MSG-based seasonings, you can omit this or adjust the amount of soy sauce accordingly.
Step 8
Add the cleaned and sliced abalone to the pot. Be careful not to overcook the abalone, as it can become tough.
Step 9
Cover the pot and simmer over medium heat for about 10 minutes, or until the abalone is cooked through and the cabbage is tender. Once it comes to a boil, reduce the heat to low and let it simmer gently.
Step 10
Finally, add the diagonally sliced chili pepper and simmer for another minute. Your refreshing and slightly spicy Napa Cabbage and Abalone Miso Soup is now ready! Enjoy this delicious and hearty soup with a bowl of warm rice.
