Maangchi — Napa Cabbage Doenjang Soup
This creator video shows the napa-cabbage/doenjang soup base, but the original uses anchovy broth and does not include FOOD's 200 g tofu and 80 g shiitake. Follow FOOD's 900 ml water, 350 g cabbage, 35 g doenjang and tofu/shiitake method, including soy and possible grain allergens.
Official cooking video · Maangchi · YOUTUBENapa Cabbage, Tofu and Shiitake Doenjang Soup
A mild Korean soybean-paste soup with napa cabbage, tofu and shiitake. Use a soup pot, board, sieve and ladle.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
1. Wash hands and rinse 350 g napa cabbage between leaves; cut into 3 cm pieces. Cube 200 g tofu to 2 cm, slice 80 g shiitake and prepare 40 g scallion and 8 g garlic.
- 02
2. Add 900 ml water to a pot, dissolve 35 g doenjang through a sieve and bring to a boil over medium-high heat.
Dissolve all 35 g doenjang evenly in the measured 900 ml water before boiling, using a strainer or ladle. Commercial doenjang varies in salt content; taste at the end before adding any extra salt. Check labels for soy, wheat and barley. - 03
3. Add 350 g cabbage and 80 g shiitake to the boiling broth. Simmer on medium heat for 10–12 minutes until the thick cabbage ribs can be pierced with a fork.
Check that a fork passes easily through the thickest stem pieces of the 350 g cabbage and the 80 g shiitake are tender throughout. If stems are still hard, simmer another two minutes at a time. - 04
4. Add 200 g tofu and 8 g garlic, simmer another 4–5 minutes. Stir in 40 g scallions during the final minute and, optionally, 2 g chili flakes. Turn off heat once tofu is hot throughout.
After adding the 200 g tofu, avoid stirring vigorously, which can break the cubes; simmer gently until hot throughout. Divide leftover soup into shallow containers for prompt refrigeration rather than cooling a deep pot at room temperature.
Helpful source links
Before you cook
Contains soy. Commercial doenjang may contain wheat/barley; check the label. Use clean tools for opened tofu. Simmer cabbage and tofu until hot throughout. Refrigerate leftovers in small containers at or below 4°C within 2 hours, and reheat soup to a full boil.
Allergens: soy (doenjang, tofu), wheat or other grains may be in commercial doenjang
Image & source credits
These illustrations stand in for food photos.
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