If you’re looking for a new twist on a Korean soup broth recipe, you’re in the right place. Even before I changed my diet seven years ago, I never really enjoyed meat broths like many Koreans do. So, I started experimenting with simple ingredients to create a vegan soup broth recipe that’s easy to make and enhances the flavors of Korean dishes. This recipe is simple and full of flavor!
My Preference for Vegan Korean Broth
In Korea, the freezing cold winters make soup-based dishes, such as potsticker soup (mandookuk), highly popular. Traditionally, Koreans frequently utilize beef, chicken, or seafood like anchovies to create the broth. However, my preference has always inclined toward the simplicity of a meatless broth with a clean taste.
A childhood experience at a Korean restaurant, encountering a whole chicken in ginger chicken soup (samgyetang), left a lasting impression. Despite not being vegan at the time, that image stayed with me, shaping my preference for meatless soups.
Versatile and Freezable
This recipe is wonderfully simple and highly adaptable. There’s also really no strict rule to follow, allowing you to customize it to your liking. The beauty lies in its flexibility – measurements don’t have to be precise, and you can adjust the amounts based on your preferences.
Personally, I prefer making a sizable batch of this vegan Korean soup broth and freezing it in convenient, small portions. This way, when I’m ready to use it, I can simply take it out the night before and let it thaw, ensuring a comforting soup base for various dishes.
The longer you let the broth simmer, the more flavorful it becomes. So, feel free to simmer it longer than the recipe suggests if time allows. This broth serves as a versatile foundation for a wide range of Korean soups. I find it particularly handy when making Kalguksoo or the dough soup (Sujebi)– a favorite of my daughter. Additionally, its simplicity and adaptability make it a kitchen staple, perfect for making delicious and heartwarming Korean dishes.
Health Benefits of Flavorful Ingredients
Green cabbage, dried kombu, Korean radish, and minced garlic work together to give this vegan Korean soup broth a rich and savory flavor. Here’s a simple look at why these ingredients make the broth so tasty and how they’re good for your health:
1. Green Cabbage: Green cabbage adds a mild sweetness and depth to the broth. It’s rich in vitamins like C and K, as well as antioxidants, offering immune support and potential anti-inflammatory benefits.
2. Dried Kombu Seaweed: Kombu seaweed is a natural flavor enhancer that imparts a subtle umami taste to the broth. It is also a good source of iodine, essential for thyroid health.
3. Korean Radish (Mu): Korean radish contributes a slightly sweet and crisp flavor. It’s also low in calories and high in fiber, providing digestive benefits and supporting a healthy metabolism.
4. Minced Garlic: Garlic adds a robust and aromatic element to the broth. Additionally, it is known for its potential immune-boosting properties and contains compounds that may have cardiovascular benefits.
These ingredients not only make the vegan Korean soup broth flavorful but also packed with nutrients. It’s a healthy and delicious option, full of vitamins, minerals, and antioxidants, that’s great for any meal.
Vegan Korean Soup Broth Recipe
Ingredients
- 8 cups water
- 1/2 cup green cabbage, roughly chopped
- 1 piece dried kombu seaweed (about 2 inches)
- 1/2 cup Korean radish (mu), sliced,
- 1/2 sweet onion chopped
- 2 cloves garlic, minced
- 1 tablespoon salt (adjust to taste)
Instructions
In a spacious pot, bring together water, chopped green cabbage, dried kombu seaweed, salt, Korean radish slices, and minced garlic. Once the mixture reaches a boil, let it simmer for a duration of 30-40 minutes to allow the flavors to meld.
If opting not to use the vegetables or kombu for a cleaner broth, carefully remove them from the pot or drain accordingly. Take a moment to taste the broth and make any necessary adjustments to the salt level. This straightforward process results in a delicious and versatile vegan Korean soup broth, ready to elevate your favorite dishes with its plant-based goodness.
Tip: To reduce waste, you can use just the leftover cabbage core to make the broth if you plan to discard the cabbage.
With this simple recipe, you can make a vegan Korean soup broth using green cabbage, kombu, Korean radish, and garlic. It’s a tasty base for your favorite Korean soups and full of wholesome goodness!
If you’re looking for a delicious way to use this Korean soup broth, try my healthy vegan recipes for Korean bean paste soup or kimchi soup with tofu!