Young Napa Cabbage Soup recipe - ingredients, nutrition and when to eat it
This simple home-style soup is made by simmering young napa cabbage with anchovy broth and doenjang.
This simple home-style soup is made by simmering young napa cabbage with anchovy broth and doenjang. The rich broth pairs nicely with the tender cabbage, making it an easy addition to a lunch or dinner table.
Soups & stews · 20 minutes to cook
Nutrition (per 521g serving): 84.3 kcal · protein 9.9g · carbohydrate 9.4g · fat 2g · sodium 1106.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: To remove any dirt from the bottoms of the young napa cabbage, separate the leaves one by one and wash them.
Tips: Rather than adding doenjang directly to the boiling broth, dissolve it through a strainer for a smoother soup.
Tips: Cabbage leaves can become too soft if simmered for too long, so lower the heat as soon as they turn tender.
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Ingredients (1 serving)
- Young napa cabbage — 120 g
- Dried anchovies — 8 g
- Kombu — 5 g
- Doenjang — 18 Tbsp
- Garlic — 1 tsp
- Green onion — 15 g
- Water — 350 ml