Soups
Napa cabbage soybean paste soup
It is a savory and sweet soup made with cabbage and soybean paste.
- Prep
- 10 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Tender inner napa cabbage leaves Weight after washing and removing the stem
- 360 g
- Unsalted anchovy and kelp stock
- 6 C
- Large green onion (daepa)
- 25 g
Seasonings
- Korean fermented soybean paste (doenjang)
- 2 T
- chopped garlic
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash the cabbage leaves
Separate and wash the leaves of the napa cabbage 360 g one by one.
-
Cut the cabbage
Split any thick stems lengthwise, then cut the leaves into bite-size pieces.
-
Dissolve the soybean paste in the broth
Dissolve the soybean paste 2 T in the broth 6 C and bring to a boil.
-
Simmer the cabbage
Add the cabbage and simmer over medium heat for 12–15 minutes, until even the stems are tender.
-
Add garlic and green onion
Add garlic 1/2 T and diagonally sliced green onion 25 g and boil for 2 more minutes.
-
Divide the soup among bowls
Turn off the heat and divide the cabbage and broth evenly among bowls.
