Spicy Napa Cabbage Soybean Paste Soup
How to Make a Refreshing and Spicy Napa Cabbage Soybean Paste Soup
Good morning! This morning, I’m craving a hot and spicy soybean paste soup. I used to be a ‘chunky bits’ kind of person, but lately, I’ve found myself becoming a ‘broth lover’ who needs a warm soup first thing in the morning. Is it just age? Haha. I decided to make a spicy napa cabbage soybean paste soup with the napa cabbage I recently harvested from my garden. The crispiness of the cabbage, the savory soybean paste, and the spicy kick come together beautifully, making it perfect for a satisfying meal.
Main Ingredients
- 6-7 leaves of Napa Cabbage (washed and cut into bite-sized pieces)
- 1.2 Liters of Anchovy Broth (or kelp broth)
- 2 Tbsp Doenjang (fermented soybean paste – use a savory one)
- 2 Korean Green Chilies (add more for extra spice)
- 1 Red Chili Pepper (for color)
- 1/2 stalk of Green Onion (chopped)
- 1/2 Tbsp Minced Garlic (freshly minced)
- A pinch of Salt (to season)
- 1 Tbsp Soy Sauce for Soup (add if the doenjang is not salty enough)
Cooking Instructions
Step 1
First, prepare 1.2 liters of anchovy broth. You can also use kelp broth if you prefer. This forms the base for a clear and refreshing soup.
Step 2
Wash the 6-7 leaves of fresh napa cabbage thoroughly and cut them into bite-sized pieces. Avoid cutting them too small, as they might break down too much during cooking. Aim for pieces that are easy to eat in one bite.
Step 3
Place 2 tablespoons of doenjang (soybean paste) into a sieve and dissolve it in the broth. Sieving the doenjang ensures it dissolves smoothly without clumps, making the soup clearer. If you prefer a slightly sweeter and richer flavor, you can mix 1 tablespoon of doenjang with 1 tablespoon of ssamjang (spicy soybean paste) for an enhanced taste.
Step 4
Slice 2 Korean green chilies for a spicy kick and 1 red chili pepper for added color. You can remove the seeds from the chilies to adjust the level of spiciness.
Step 5
Add the cut napa cabbage, 1 green chili, and 1 red chili to the prepared anchovy broth. Bring it to a boil over high heat.
Step 6
Once the soup starts boiling, skim off any foam that rises to the surface. Removing the foam will make the soup clearer and cleaner. Let it simmer for about 10 minutes, allowing the napa cabbage to become tender. This step builds the foundation for a spicy and refreshing napa cabbage soybean paste soup.
Step 7
Finally, add the chopped green onion (half a stalk) and 1/2 tablespoon of minced garlic. Simmer for another 2 minutes. The fresh aroma of the green onion will infuse into the soup. Turn off the heat. Taste the soup and adjust the seasoning with 1 tablespoon of soy sauce for soup or a pinch of salt if needed. Serve hot in bowls, perhaps with a side of rice, and enjoy!
