A Gentle Pot of Soup Made with Seasonal Ingredients
The secret to a gentle soup is not flashy seasoning, but good broth and the natural sweetness of seasonal ingredients. In spring, use spring cabbage and shepherd’s purse; in summer, zucchini and radish; in autumn, taro; and in winter, napa cabbage and radish. Seasonal ingredients taste best when they are at their most affordable. Make one big pot, and three meals are covered with just a quick reheat.
| Section | Key summary |
|---|---|
| Introduction | Seasonal ingredients taste best when they are at their most affordable |
| The basic formula for a clear, refreshing broth | About 70% of a soup’s flavor comes from the broth |
| Seasonal variations and ways to make it tastier | Summer: Add zucchini and soft tofu, then season with salted shrimp for a clean finish |
| Storage and cautions | Cool the soup completely in one go, then refrigerate it to enjoy it for 3 to 4 days |
The basic formula for a clear, refreshing broth
About 70% of a soup’s flavor comes from the broth. Add kelp to cold water and remove it just before the water boils to avoid a slippery taste. Steep dried anchovies in boiling water for only 5 minutes to prevent bitterness. The key to preserving color and texture is to add firm ingredients, such as radish and taro, first, and leafy vegetables, such as napa cabbage and spring cabbage, last.
Seasonal variations and ways to make it tastier
- Spring: Add spring cabbage and shepherd’s purse, then stir in 1 tablespoon of doenjang for a fragrant spring soup.
- Summer: Add zucchini and soft tofu, then season with salted shrimp for a clean finish.
- Autumn: Blanch taro in advance before adding it to reduce sliminess and astringency.
- Winter: Add plenty of radish and stir in 2 tablespoons of perilla seed powder for a nutty, hearty soup.
Storage and cautions
Cool the soup completely in one go, then refrigerate it to enjoy it for 3 to 4 days. Reheat only the amount you will eat each time. If you repeatedly boil and cool the whole pot, the leafy vegetables will soften and spoil more easily. The saltiness intensifies each time you reheat it, so add a little water as needed to adjust the concentration. For freezing, it is best to freeze only the broth after removing the leafy vegetables.