Start your day with a burst of flavor and nutrients with this refreshing Cabbage Soybean Paste Soup! This simple yet satisfying recipe is perfect for a quick and healthy breakfast or a light lunch, offering a delightful balance of savory and slightly sweet notes. The combination of crisp cabbage, savory soybean paste (doenjang), and aromatic vegetables creates a depth of flavor that's surprisingly addictive, making it a fantastic way to incorporate more vegetables into your diet. It's surprisingly versatile too – feel free to add other ingredients like tofu, mushrooms, or even a sprinkle of chili flakes for an extra kick.
This easy-to-follow recipe requires minimal ingredients and cooking time, making it ideal for busy weeknights or lazy weekends. Forget complicated cooking techniques and lengthy prep – this recipe focuses on simplicity and deliciousness. Ready to learn how to create this vibrant and healthy soup? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Microwave
- Broth bag
- Knife
- Cutting board
Ingredients
- Cabbage: 400g
- Radish: 150g
- Green Onions: 40g
- Green Chili Peppers: 3
- Tofu: half a block
- Garlic: 1 clove
- Anchovies: 40g
- Kelp: 7g
- Rice Water: 1.6L
- Soybean Paste: 3 spoons
- Red Pepper Powder: 1 spoon
- Anchovy Sauce: 1 spoon
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut off the bottom of the cabbage, remove each leaf, and wash thoroughly. Cut it into bite-sized pieces.
- Cut 150g of radish into bite-sized pieces.
- Prepare 40g of green onions, 3 green chili peppers, and diced tofu.
- Mince a clove of garlic.
- Microwave the anchovies for 40 seconds to remove moisture. If needed, microwave for an additional 30 seconds.
- Remove the anchovy intestines. Place the anchovy heads and bodies in a broth bag.
Step 2. Make the Broth
- In a pot, combine the broth bag, kelp, thinly sliced radish, and rice water. Bring to a boil over medium-high heat, then skim off the foam.
- Lower the heat to low and simmer for 7 minutes. Remove the kelp.
- Simmer for another 10 minutes. Squeeze out any remaining juice from the anchovies and remove the broth bag.
Step 3. Add Cabbage and Seasoning
- Increase heat to medium. Add soybean paste, minced garlic, sliced cabbage, and red pepper powder. Cover and simmer until cabbage wilts.
Step 4. Finish and Serve
- Add anchovy sauce, green onions, chili peppers, tofu, and salt. Simmer until heated through.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- If cabbage leaves are wide, cut them in half.
- Don't worry if it seems like a lot of cabbage; it will wilt as it boils.
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage?
Yes! Napa cabbage, green cabbage, or even savoy cabbage will work well. Just adjust cooking time as needed; some cabbages cook faster than others.
2. What if I don't have soybean paste (doenjang)?
While doenjang provides the signature flavor, you can substitute with a tablespoon of miso paste or a combination of soy sauce and gochujang (Korean chili paste) for a similar savory depth. Adjust to your taste.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This refreshing Cabbage Soybean Paste Soup is the perfect way to start your day with a healthy and flavorful meal. Its simple ingredients and quick cooking time make it a perfect addition to any busy schedule. Enjoy this delicious and nutritious soup as a regular part of your healthy eating routine!