Korean · Dinner
Fresh Napa Cabbage Soup
A light Korean vegetarian soup built on tender napa cabbage simmered in doenjang-seasoned vegetable broth with tofu, garlic, and scallion. Gentle fermented-soybean depth carries the vegetables without heaviness. Served hot in a deep bowl alongside steamed rice as an everyday side or starter, finished with sesame oil and toasted sesame seeds for aroma.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
168Calories
9.8gProtein
8.1gFat
16.2gCarbs
5.9gSugar
4.6gFiber
1584mgSodium
0mgChol
1.4gSat Fat
680mgPotassium
180mgCalcium
2.6mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
low-calorie
low-carb
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Roughly chop the napa cabbage, mince the garlic, slice the scallion, and cube the tofu on a cutting board.
2
Bloom
Whisk the doenjang into a splash of the vegetable stock until smooth with no lumps, then set aside.
3
Simmer
Bring the remaining vegetable stock to a boil over medium-high heat, then add the doenjang mixture, garlic, napa cabbage, and gochugaru; simmer over medium heat 10 minutes until the cabbage is tender and translucent.
4
Finish
Stir in the tofu, soy sauce, and sesame oil; gently simmer 2 minutes until heated through, then ladle into a bowl, scatter scallion and sesame seeds on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g napa cabbage
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 22 scallion
- 2 cup480ml vegetable stock
- 2 tsp2 tsp sesame oil
- 5.2 oz150g tofu
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp toasted sesame seeds
