Mugwort and Clam Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made with spring mugwort and clams simmered in soybean paste broth.
This savory soup is made with spring mugwort and clams simmered in soybean paste broth. The fragrant mugwort pairs with the clams’ clean, briny flavor, making it a lovely choice for lunch or dinner with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 775.5g serving): 120 kcal · protein 14.8g · carbohydrate 9.5g · fat 2.2g · sodium 1235.6mg
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 it briefly.
Tips: Clam meat can add saltiness, so start with a little soybean paste 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)
- Water — 600 ml
- Clam meat — 80 g
- Mugwort — 60 g
- Korean soybean paste — 1 Tbsp
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp