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From: cs (71.163.62.197)
Subject:         vegan korean cabbage and soybean paste soup
Date: December 30, 2010 at 5:50 pm PST

I found a recipe that is vegan at least. Here is the recipe, vegsource wont let
me post the link so I copy/pasted it here:
Vegan Uguji-kook (Cabbage Soup) Recipe (Serves 4)

Ingredients:
4 cups water
3 large napa cabbage leaves
1/8 large Korean radish (sliced)
Half an onion (sliced)
2 tsp minced garlic
5 Tbsp miso or doenjang (more or less to taste: traditionally Uguji-kook calls
for younger, lighter doenjang. Lighter deonjang is not easy to find here in the
US, so I use miso often.)
3 green Korean peppers (thinly sliced)
1 tsp kelp powder
2 Tbs whole wheat flour

Directions:

1. Slice radish into squares, onion into very thin slices and napa cabbage into
thin slices.
2. Start boiling 4 cups of water and blanch the napa cabbage slices well, so
they are nice and soft.
3. Take the cabbage out and rinse in cold water.
4. Put the radish and onions in the pot of water (that is still hot) and bring to
boil, and then simmer for 20 minutes.
5. While water is simmering, put the cabbage in a large mixing bowl and add
miso, garlic, Korean pepper, kelp powder and flour. Mix well.
6. Put the mix into the boiling water and let it come to complete boil and then
let simmer for 15-20 minutes (you will need to add some water as needed,
the broth will thicken).
7. Enjoy the yummy uguji-kook with brown rice and banchan!

I have some questions. One other recipe showed them blanching the cabbage
first then throwing away the water. Doesnt this throw away some
vitamins/minerals too so is it ok to keep it? Also another recipe showed a
vegetarian version of having the broth made with a big piece of kale, garlic
and onion cooked for 25 mins I believe then strained for the broth before
adding the vegetables.

My other 2 questions are I cannot have gluten so why is it needed to put
wheat flour on the cabbage and what should I substitute? I saw in a video that
this was important.

Lastly on the miso, isnt it not a good idea to boil it (due to enzymes) and can I
just stir it in at the end or will this affect the results?

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