This funky and spicy Korean White Bean and Kale Soup is flavored with gochujang and uses dashi instead of vegetable broth.
- 1 bunch of lacinato kale (roughly 8–10 stems of kale)
- 1 15oz can of butter beans (you can also use cannelini or navy)
- neutral oil
- 2 medium carrots
- 1 stalk celery
- 1 small white onion
- 5 cloves garlic
- 2 bay leaves
- 1/4 tsp smoked paprika
- 1 teaspoon salt
- 15 oz double concentrated tomato paste/purée
- 5 cups vegetable dashi
- 2 tbsp gochujang, korean red pepper paste
- black pepper, to finish
- 2/3 cup rice cakes
Prepare your vegetables
- Start by washing and drying your lacinato kale. Slice kale into bite sized pieces and set aside.
- Drain and rinse your butter beans until all of the foam disappears. Set aside.
- Peel your carrots, then finely dice into bite sized pieces. Repeat with celery, onion and garlic, finely dicing.
Get the aromatics working
- In a large pot, heat neutral oil and sauté carrots and celery for 2-3 minutes. Next add onion and cook for another 2 minutes.
- Add garlic, bay leaves, smoked paprika and salt to the pot and cook for 1 minute.
- Finally, add your tomato paste and give it a quick sauté to try and coat all of the ingredients in the pot.
Complete your soup!
- Add dashi to the pot, bring the soup to a boil, toss in kale and beans and lower the heat to a simmer. Cover with the lid and cook for about 10 minutes. If using rice cakes, add at this stage, and let simmer for another 10 minutes, or until fork tender.
- Discard the bay leaf, and add gochujang to the soup, adjusting to taste. Finish with black pepper.