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Cabbage and Doenjang Soup

Ingredients

  • 1.5 tsp olive oil
  • 1.5 tsp toasted sesame oil
  • 7 oz fresh shiitake mushrooms stems removed, sliced
  • 1 small yellow onion halved and thinly sliced
  • 2 Tbls doenjang plus more to taste
  • 4 c vegetable broth preferably low-sodium, divided
  • 1 Tbls reduced-sodium soy sauce plus more to taste
  • 4 large 4 large napa cabbage leaves or 8 medium leaves, cut into 1-inch chunks
  • 1 14-16 oz package silken tofu drained

Instructions

  • In a large Dutch oven, Korean clay pot or other heavy-bottomed pot over medium heat, heat the olive and sesame oils until shimmering. Add the mushrooms and onion, and sauté until fragrant and softened, 4 to 5 minutes. Stir in the doenjang until the vegetables are evenly coated.
  • Add 1 cup of the broth and the soy sauce, and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the remaining 3 cups of broth, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes, so the flavors can meld.
  • Stir in the cabbage, then use a dinner spoon to break up the block of tofu and scoop the pieces into the soup. Cook until the cabbage is tender but not limp, 2 to 4 minutes. Taste, and stir in more doenjang and soy sauce, if desired. Ladle into bowls and serve hot.

Notes

I added an extra Tbls of doenjang and an extra tsp of soy sauce when adjusting the above recipe to my taste.