Clam and Mugwort Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
Clam and mugwort soybean paste soup is made by simmering clams and spring mugwort in a savory soybean paste broth.
Clam and mugwort soybean paste soup is made by simmering clams and spring mugwort in a savory soybean paste broth. The clams’ clean, rich flavor and the gentle fragrance of mugwort shine through the hearty broth. It goes well with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 610.5g serving): 101.4 kcal · protein 11.8g · carbohydrate 8.6g · fat 2g · sodium 1162.3mg
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 loses its fragrance if cooked too long, so add it at the end and cook it briefly.
Tips: Soybean paste varies in saltiness by brand, so add the full amount at first. If the broth tastes too salty, add a little water.
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Ingredients (1 serving)
- Clam meat — 60 g
- Mugwort — 40 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Daikon radish — 30 g
- Green onion — 10 g
- Garlic — 0.5 tsp
- Water — 450 ml