Clam and Mugwort Soup recipe - ingredients, nutrition and when to eat it
This spring soup is made with spring mugwort and littleneck clams simmered in soybean paste broth.
This spring soup is made with spring mugwort and littleneck clams simmered in soybean paste broth. It has a gentle mugwort aroma and savory flavor from the clams, and makes a light meal with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 610.5g serving): 115.2 kcal · protein 14.4g · carbohydrate 8.5g · fat 2.2g · sodium 1235.3mg
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 can lose its aroma and turn dull in color if cooked too long, so add it after the clams are cooked and simmer briefly.
Tips: Soybean paste varies in saltiness by brand, so start with a small amount and taste before adding more at the end.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Clam meat — 80 g
- Mugwort — 50 g
- Doenjang — 1 Tbsp
- Water — 450 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g