Napa Cabbage Doenjang Soup
A gentle Korean soybean-paste soup that adds napa cabbage stems first and leaves later for sweetness and tender texture.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Napa cabbage300 g
- Firm tofu200 g
- Scallion1/2 stalk
- Minced garlic1 tsp
🥣 Sauce & Seasoning
- Korean soybean paste (doenjang)1 1/2 tbsp
- Anchovy-kelp broth700 ml
- Soup soy sauce1 tsp
👨🍳 Cooking Steps
Separate the stems and leaves of 300 g napa cabbage and cut into 4 cm pieces. Cube tofu to 1.5 cm and slice scallion.
Warm 700 ml anchovy-kelp broth over medium heat. Just before it boils, press 1 1/2 tablespoons doenjang through a fine strainer.
When the broth boils, add cabbage stems and garlic; simmer 4 minutes. Lightly skim excess foam with a ladle.
Add tofu and cabbage leaves, simmer 3 minutes, then add scallion for the final 30 seconds.
Taste and adjust only if needed with soup soy sauce; ladle cabbage and tofu into bowls and serve hot.
🌟 Pro Chef Tips
- • Adding cabbage stems and leaves separately keeps the stems sweet and leaves from overcooking.
- • Straining doenjang prevents lumps for a smoother broth.
⚠️ Avoid Common Pitfalls
- ❌ If it is too salty, add water or unsalted broth 100 ml at a time and return it to a simmer.
- ❌ If cabbage is too soft, add leaves only for the final 2 minutes next time.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
