Flounder and Mugwort Soup recipe - ingredients, nutrition and when to eat it
The delicate flavor of flounder and the aroma of spring mugwort come together in this clear spring soup.
The delicate flavor of flounder and the aroma of spring mugwort come together in this clear spring soup. Serve it with rice on days when you want a warm, comforting meal.
Seafood · 30 minutes to cook
Nutrition (per 727g serving): 164.6 kcal · protein 32.2g · carbohydrate 8.4g · fat 0.9g · sodium 774.1mg
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 loses some of its aroma and color if boiled too long, so add it at the end.
Tips: After adding the flounder, stir the broth gently to keep the flesh from breaking apart.
Tips: If the flounder is large, cut it into smaller pieces so it cooks evenly through.
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Ingredients (1 serving)
- Marbled flounder — 150 g
- Mugwort — 50 g
- Dried kelp — 5 g
- Water — 500 ml
- Garlic — 1 pc
- Green onion — 15 g
- Salt — 2 g