Savory Napa Cabbage Miso Soup
Classic Korean Home Cooking: Easy Napa Cabbage Miso Soup Recipe
A comforting and deeply flavorful soup that soothes the soul. This Napa Cabbage Miso Soup is simple to make yet incredibly delicious, perfect for a satisfying meal.
Main Ingredients- A head of fresh Napa cabbage, or an appropriate amount for soup
Broth & Seasoning- 1000ml Water (approx. 5 cups)
- 1 handful Dried Anchovies (for broth)
- 4 Tbsp Miso Paste (homemade or store-bought)
- 1 Tbsp Minced Garlic
- 1000ml Water (approx. 5 cups)
- 1 handful Dried Anchovies (for broth)
- 4 Tbsp Miso Paste (homemade or store-bought)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Start by bringing 1000ml of water to a boil in a pot over high heat. Add a handful of dried anchovies. Once boiling, reduce the heat to medium-low and simmer for about 5-10 minutes to extract a rich anchovy broth. After simmering, strain the broth to remove the anchovies, discarding them. You should have a clear and flavorful broth.
Step 2
Add 4 tablespoons of miso paste to the prepared anchovy broth. Stir well until the miso is completely dissolved and no lumps remain. You can adjust the saltiness with soy sauce or salt if needed, but taste the broth first as the miso itself is quite salty.
Step 3
Wash the Napa cabbage and chop it into bite-sized pieces, about 2-3 cm. Add the chopped Napa cabbage to the miso broth and bring it to a boil over high heat. Continue to boil until the cabbage becomes tender. Cooking it longer will make the soup even more refreshing and flavorful.
Step 4
Once the Napa cabbage is tender, add 1 tablespoon of minced garlic for added aroma and flavor. Avoid boiling for too long after adding the garlic, as its fragrance can dissipate. Simmer gently for a minute or two.
Step 5
Finally, let the soup simmer for another moment to meld the flavors. Your delicious Napa Cabbage Miso Soup is ready! It’s best enjoyed hot. For an extra kick, you can add some finely chopped chili peppers (green or red) to taste.
