Korean Soup with Tofu and Napa Cabbage Recipe
A mild vegetable soup with tofu and napa cabbage that’s a bit like a cross between a light broth and a vegetable stew. In Korea, simple soups like this often appear on the everyday table as a side to rice, especially when there’s no time for long cooking. The flavor is delicate, but thanks to soy sauce and tofu the soup still has a distinct umami character.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
3
Ingredients
- tofu - 250 g
- napa cabbage - 300 g
- vegetable stock - 1 l
- onion - 1 piece
- carrot - 1 piece
- soy sauce - 3 tablespoon
- sesame oil - 1 teaspoon
- garlic - 2 clove
- ginger - 1 slice
- chives - 2 tablespoon
- black pepper - 0.25 teaspoon
Main Ingredient:
tofu
Preparation
- Peel the onion and slice it into thin half-moons. Peel the carrot and cut it into thin half-slices.
- Rinse the napa cabbage, cut off the tough end, and slice the leaves into strips about 2 cm wide.
- Cut the tofu into cubes of about 1.5 cm. Peel and finely chop the garlic. Peel the ginger and cut it into a thin slice or finely chop it.
- Heat the sesame oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the carrot, garlic, and ginger. Sauté for another 2–3 minutes, until the vegetables soften slightly and become very fragrant.
- Pour in the stock, add the soy sauce, and stir. Bring to a boil, then reduce the heat and simmer for about 5 minutes.
- Add the napa cabbage and tofu to the pot. Cook over medium heat for 5–7 minutes, until the cabbage softens but still has a slight crunch and the tofu is well heated through.
- Taste the soup and season with black pepper; if needed, add a little more soy sauce.
- Finely chop the chives and sprinkle them over the soup in bowls just before serving.
Storage
In fridge:
2 days
Freezing:
No
Zupa najlepiej smakuje świeża, ale można ją przechować w lodówce do 2 dni. Przy podgrzewaniu rób to na małym ogniu, żeby tofu się nie rozpadło, a kapusta nie rozgotowała.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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