Savory Dried Shrimp and Napa Cabbage Soybean Paste Stew
How to Make Napa Cabbage Soybean Paste Stew with Young Napa Cabbage and Dried Shrimp
My young napa cabbage was starting to wilt in the fridge, so I decided to make a simple yet delicious stew by adding dried shrimp to a savory and refreshing napa cabbage soybean paste soup. This recipe offers a delightful blend of flavors, perfect for a hearty meal.
Main Ingredients- 5 leaves Young Napa Cabbage (approx. 102g)
- 10g Dried Shrimp
- 40g Onion
- 15g Scallions
- 0.7 Tbsp Minced Garlic (approx. 10g)
Seasonings and Broth Ingredients- 1 Tbsp Soybean Paste (approx. 20g)
- 0.5 Tbsp Soy Sauce for soup (approx. 7.5ml)
- 0.5 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance) (approx. 7.5ml)
- 0.2 Tbsp Red Pepper Flakes (approx. 3g)
- 800ml Anchovy and Kelp Broth
- 1L Water (for broth)
- 1 Dried Anchovy and Kelp Broth Pack (20g)
- 1 Tbsp Soybean Paste (approx. 20g)
- 0.5 Tbsp Soy Sauce for soup (approx. 7.5ml)
- 0.5 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance) (approx. 7.5ml)
- 0.2 Tbsp Red Pepper Flakes (approx. 3g)
- 800ml Anchovy and Kelp Broth
- 1L Water (for broth)
- 1 Dried Anchovy and Kelp Broth Pack (20g)
Cooking Instructions
Step 1
Let’s start by making the broth, the foundation of our delicious soybean paste stew. In a pot, combine 1 liter of water and 1 dried anchovy and kelp broth pack (20g). Bring it to a boil over high heat. As soon as it begins to boil, reduce the heat to medium-low and simmer for about 8 minutes to extract the flavors. (Caution: Simmering the broth pack over high heat for too long can result in a fishy taste, so controlling the heat is important.)
Step 2
Separate the leaves of the young napa cabbage and cut them into bite-sized pieces (about 3-4 cm). Cutting them too small might cause them to break apart during cooking, so maintaining a moderate size is recommended.
Step 3
Place the prepared napa cabbage in a bowl and add enough water to cover the leaves. Gently agitate the cabbage with your hands while changing the water 3-4 times to wash it thoroughly. Then, set it aside in a colander to drain.
Step 4
Prepare approximately 10g of dried shrimp and measure out 0.7 Tbsp (about 10g) of minced garlic. Thinly slice the onion and chop the scallions into pieces about 0.7-1 cm long.
Step 5
Remove the dried anchovy and kelp broth pack from the pot. Add 1 Tbsp of soybean paste and stir to dissolve it completely. Once the soybean paste is well mixed, turn the heat to high to begin simmering.
Step 6
Once the broth starts to bubble vigorously, add all the washed napa cabbage and dried shrimp. Stir gently to combine all the ingredients well.
Step 7
As the stew boils, skim off any foam that rises to the surface with a spoon. This step is crucial for achieving a clean and pure flavor in your stew.
Step 8
After skimming off the foam, add 0.5 Tbsp of soy sauce for soup, 0.5 Tbsp of fish sauce, and 0.2 Tbsp of red pepper flakes for a touch of spice. Stir everything together evenly.
Step 9
Taste the stew and adjust the seasoning as needed. If it tastes too bland, gradually add more soy sauce or fish sauce until it reaches your preferred level of saltiness. (Tip: The amount of broth can decrease depending on the heat level and cooking time. If the stew becomes too concentrated, add a little water and then re-adjust the seasoning.)
Step 10
Add the sliced onions and stir briefly. Let it simmer for a short while longer to allow the natural sweetness of the onions to infuse into the broth.
Step 11
Finally, add the chopped scallions and minced garlic, and stir gently one last time. Avoid overcooking at this stage to preserve the fresh aroma of the scallions and the vibrant flavor of the garlic.
Step 12
And there you have it! Your delicious Dried Shrimp and Napa Cabbage Soybean Paste Stew is ready. Enjoy it piping hot with a bowl of rice!
