Clam, Mugwort, and Potato Soup recipe - ingredients, nutrition and when to eat it
This spring soup brings together the briny broth of clams, fragrant mugwort, and tender, fluffy potatoes.
This spring soup brings together the briny broth of clams, fragrant mugwort, and tender, fluffy potatoes. It’s light and aromatic, and makes a lovely lunch or dinner with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 828g serving): 237.2 kcal · protein 19.6g · carbohydrate 33.5g · fat 2.3g · sodium 1313.2mg
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 aroma if simmered too long, so add it at the end and cook briefly.
Tips: Once the clams open, they’re cooked; there’s no need to simmer them longer.
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Ingredients (1 serving)
- Clam Meat — 100 g
- Mugwort — 1 handful
- Potato — 1 pc
- Doenjang — 1 Tbsp
- Green Onion — 0.3 pc
- Garlic — 1 clove
- Water — 500 ml