Clam and Mugwort Soup recipe - ingredients, nutrition and when to eat it
This spring soup combines the refreshing umami of clams with the fragrant aroma of mugwort.
This spring soup combines the refreshing umami of clams with the fragrant aroma of mugwort. A little fermented soybean paste adds savory depth, making it a lovely choice for breakfast or a light dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 575.5g serving): 134.1 kcal · protein 16.8g · carbohydrate 11.8g · fat 2.2g · sodium 1325.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mugwort can lose its fragrance and darken if boiled too long, so it’s best added at the end.
Tips: Discard clams that stay closed, and strain the broth once through a fine sieve if you prefer.
Tips: Fermented soybean paste varies in saltiness, so it’s easier to season the soup after it has simmered than to add too much at the beginning.
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Ingredients (1 serving)
- Manila clams — 100 g
- Mugwort — 40 g
- Water — 400 ml
- Korean soybean paste — 1 Tbsp
- Kelp — 5 g
- Garlic — 1 pc
- Green onion — 10 g
- Salt — 0.5 g