Savory Napa Cabbage and Doenjang Soup
How to Make Delicious Napa Cabbage and Doenjang Soup – A Flavorful Recipe
Hello everyone! When napa cabbage is in season and tastes wonderfully sweet, you might want to make more than just kimchi. This Napa Cabbage and Doenjang Soup offers a deep, comforting flavor from the combination of sweet cabbage and savory doenjang, perfect for warming you up. You can make a delicious soup using just the outer leaves of the cabbage or baby napa cabbage. This recipe yields 4-6 servings and uses approximately 700g of napa cabbage outer leaves, 120g of radish, and 4 Tbsp of doenjang. The base liquid is 1000ml of anchovy-kelp broth and 400ml of water. To enhance the flavor, we add 5 Tbsp of chopped green onion, 3 finely chopped cheongyang peppers, 1 Tbsp minced garlic, 1 Tbsp soup soy sauce, and 1 Tbsp fish sauce. The key to great flavor is adjusting the amount of doenjang based on its saltiness. Using pre-made anchovy-kelp broth adds a deeper taste, and adding more cheongyang peppers will give it a pleasant spicy kick. Feel free to adjust the soup soy sauce and fish sauce to your preference for the perfect seasoning.
Main Ingredients- Napa cabbage outer leaves 700g
- Radish 1 piece (approx. 120g)
- Doenjang (fermented soybean paste) 4 Tbsp (use 3 Tbsp if salty)
- Anchovy-kelp broth 1000ml
- Water 400ml
- Minced green onion 5 Tbsp
- Cheongyang peppers 3 (finely chopped)
- Minced garlic 1 Tbsp
- Soup soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
Cooking Instructions
Step 1
1. Wash the 12 outer leaves of napa cabbage (about 700g) thoroughly. To bring out the best flavor, cut them into large, slanted pieces rather than small ones. You can also use baby napa cabbage.
Step 2
2. While the cabbage alone makes a tasty soup, adding radish contributes to a cooler and deeper flavor. Slice one piece of radish (about 120g) into thin, bite-sized pieces. Also, prepare 5 Tbsp of minced green onion and 3 finely chopped cheongyang peppers.
Step 3
3. In a pot, combine 1000ml of anchovy-kelp broth and 400ml of water. Dissolve 4 Tbsp of doenjang into the liquid. Since doenjang varies in saltiness, taste and adjust the amount as needed. Start with 3 Tbsp if your doenjang is particularly salty.
Step 4
4. Bring the broth to a boil over high heat, then add the prepared cabbage and radish. Stir in 1 Tbsp of minced garlic. Once it boils again, reduce the heat to medium-low, cover slightly, and simmer for about 10 minutes. Skim off any foam that rises to the surface during cooking for a cleaner broth. After 10 minutes, add 1 Tbsp of soup soy sauce and 1 Tbsp of fish sauce to season to taste. Finally, add the minced green onion and chopped cheongyang peppers, and bring to a final boil. Your delicious and savory Napa Cabbage and Doenjang Soup is ready! Adjust the soup soy sauce and fish sauce according to the saltiness of your doenjang and your personal preference. You can also use beef bone broth or rice water instead of anchovy-kelp broth. For an even richer flavor, consider adding dried anchovies, clams, oysters, or beef.
