Flounder and Mugwort Soup recipe - ingredients, nutrition and when to eat it
Flounder and mugwort soup is a spring soup made by simmering mild flounder and fragrant mugwort in doenjang broth.
Flounder and mugwort soup is a spring soup made by simmering mild flounder and fragrant mugwort in doenjang broth. The warm, soothing broth pairs beautifully with the delicate aroma of mugwort for a comforting lunch or dinner.
Seafood · 30 minutes to cook
Nutrition (per 888g serving): 329 kcal · protein 45.3g · carbohydrate 17.4g · fat 7.2g · sodium 1466.4mg
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 cooked too long, so add it at the end.
Tips: Instead of stirring often with a ladle, gently shake the pot to mix without breaking up the flounder.
Tips: If the mugwort flavor is strong, blanch it in boiling water for 20 seconds, rinse it in cold water, and then add it.
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Ingredients (1 serving)
- Water — 500 ml
- Dried kelp — 1 sheet
- Dried anchovies — 5 pc
- Korean radish — 80 g
- Olive flounder — 150 g
- Mugwort — 60 g
- Doenjang — 1 Tbsp
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Salt — 1 pinch