Baechu Doenjang-guk

Baechu Doenjang-guk is a comforting Korean soup made with napa cabbage and fermented soybean paste, delivering rich umami flavors and deep nourishment. This vegan version highlights the natural sweetness of the cabbage, making it a perfect warm bowl for any day.

Ingredients

• Napa cabbage - 200 grams, chopped
• Doenjang (fermented soybean paste) - 2 tablespoons
• Water - 500 milliliters
• Garlic - 2 cloves, minced
• Green onion - 1 stalk, chopped
• Tofu - 100 grams, cubed
• Sesame oil - 1 teaspoon
• Red pepper flakes (gochugaru) - 1 teaspoon
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 small, julienned

Steps

1. In a medium pot, add the water and bring it to a boil over medium heat.
2. Once boiling, add the chopped napa cabbage and cook for about 5 minutes until slightly softened.
3. Stir in the minced garlic, doenjang, and red pepper flakes, mixing well to dissolve the paste.
4. Add the sliced mushrooms and julienned carrot, and let the soup simmer for another 10 minutes.
5. Gently add the cubed tofu and chopped green onion, cooking for an additional 5 minutes.
6. Drizzle with sesame oil before serving. Adjust seasoning if needed.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from fermented soybean paste, promoting gut health.
• High in vitamins and minerals, supporting overall wellness.

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