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Dried anchovies, flour, garlic, green chili pepper, napa cabbage, soybean paste, water. The doenjang based soup made with napa cabbage (baechu) especially popular during late fall when napa cabbages are abundant during kimjang season when Koreans make a large amount of kimchi for upcoming winter. Korean coarse sea salt (cheonilyeom, 천일염) is the best to salt the vegetables to make kimchi.
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Napa cabbage cut into large chunks, soybean paste (miso paste), water, hot pepper powder (optional), green onions (optional). Boil water in a sauce pan. Add a good spoon of soybean paste and mix to dilute it. Let the soup simmer a bit until the cabbage gets soft.
Korean miso cabbage soup is a healthy, low-fat food that is rich in nutrients and tasty to boot. You can choose the level of spiciness you This cabbage soup is not often found in restaurants but is a staple in Korean households. Healthy, low-fat, and rich in nutrients. When the soup starts to boil again, add the Napa cabbage and onion. Napa cabbage can withstand long cooking.
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