Refreshing Napa Cabbage and Soybean Sprout Soup
Quick and Easy Napa Cabbage and Soybean Sprout Soup!
Don’t let those leftover Napa cabbage and soybean sprouts go to waste! This recipe shows you how to make a wonderfully clear and refreshing soup that’s both delicious and comforting. Perfect for a light breakfast or a satisfying lunch, its clean taste will soothe your senses. Easy for beginners and packed with flavor!
Main Ingredients
- 10 leaves of young Napa cabbage
- 1 handful of fresh soybean sprouts (about 100g)
- 1/2 packet of enoki mushrooms (about 50g)
- 1 Korean green chili pepper (cheongyang chili)
- 1 stalk of green onion
- 1/4 onion
Seasoning
- 2 Tbsp Korean soybean paste (Doenjang)
- 1 anchovy-kelp stock teabag (or rice water)
- 1/2 tsp MSG (or Korean soup soy sauce) (adjust to taste)
- 1 Tbsp tuna extract (or Korean soup soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp Korean soybean paste (Doenjang)
- 1 anchovy-kelp stock teabag (or rice water)
- 1/2 tsp MSG (or Korean soup soy sauce) (adjust to taste)
- 1 Tbsp tuna extract (or Korean soup soy sauce)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, thoroughly wash the young Napa cabbage and cut it into bite-sized pieces, about 3-4 cm. Rinse the soybean sprouts and drain them. Trim the root ends of the enoki mushrooms and separate the strands. Finely chop the Korean green chili pepper.
Step 2
Slice the green onion diagonally into large pieces. This helps to infuse a refreshing aroma into the soup as it simmers.
Step 3
In a deep pot, add about 1.5 liters of water. Dissolve 2 tablespoons of Doenjang completely in the water, stirring well to prevent clumps. Add the anchovy-kelp stock teabag to start brewing the broth.
Step 4
While the broth is brewing, stir in 1 tablespoon of tuna extract (or Korean soup soy sauce if you don’t have tuna extract) into the seasoned water to add depth and umami.
Step 5
Thinly slice the 1/4 onion. This will add a subtle sweetness to the soup as it cooks.
Step 6
Let the broth, seasoned with Doenjang and the stock teabag, simmer over medium heat for about 10 minutes. Once the broth is flavorful, remove the teabag to ensure a clear soup.
Step 7
Now, add the prepared young Napa cabbage and soybean sprouts to the pot. Adding the soybean sprouts from the beginning prevents them from becoming mushy and helps avoid a fishy taste.
Step 8
Stir in 1 tablespoon of minced garlic to enhance the soup’s savory notes.
Step 9
Add the sliced onion and chopped green chili pepper. Continue to simmer for about 10-15 minutes, or until the cabbage is tender. Skim off any foam that rises to the surface for a clearer broth.
Step 10
Taste the soup and adjust the seasoning. Add a little MSG or Korean soup soy sauce if needed to suit your preference. (A tiny pinch of MSG can also be used to boost the flavor, if desired.)
Step 11
Finally, add the diagonally sliced green onion and simmer for another minute to allow its fresh flavor to meld into the soup.
Step 12
Top with the enoki mushrooms for a beautiful presentation. Your refreshing Napa Cabbage and Soybean Sprout Soup is now complete! Enjoy this hearty and comforting dish with a bowl of rice.
