Mugwort Doenjang Noodle Soup recipe - ingredients, nutrition and when to eat it
This spring noodle soup pairs fragrant mugwort with the savory depth of doenjang (Korean soybean paste) in chewy knife-cut noodles.
This spring noodle soup pairs fragrant mugwort with the savory depth of doenjang (Korean soybean paste) in chewy knife-cut noodles. It’s a lovely choice for lunch or dinner when you’re in the mood for a warm bowl of broth.
Noodles · 25 minutes to cook
Nutrition (per 876g serving): 369.9 kcal · protein 17.2g · carbohydrate 68.9g · fat 2.7g · sodium 1139.1mg
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: Add the mugwort at the end and simmer briefly to preserve its fragrance.
Tips: Rinse the cooked noodles lightly in cold water before adding them to reduce excess starch and keep the broth from getting too thick.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and adjust the seasoning 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)
- Cooked kalguksu noodles (knife-cut noodles) — 200 g
- Mugwort — 40 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Korean zucchini — 40 g
- Green onion — 10 g
- Garlic — 1 tsp
- Water — 550 ml