Mugwort and Tofu Soup recipe - ingredients, nutrition and when to eat it
Mugwort and Tofu Soup is a springtime soup made with fragrant mugwort and soft tofu simmered in soybean paste broth.
Mugwort and Tofu Soup is a springtime soup made with fragrant mugwort and soft tofu simmered in soybean paste broth. Its savory, mild flavor pairs nicely with rice for a warm lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 630.5g serving): 134.6 kcal · protein 13g · carbohydrate 8.8g · fat 6.1g · sodium 943.9mg
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 near the end and cook it briefly.
Tips: Soybean paste varies in saltiness by brand, so start with a little, taste the broth, and add more as needed.
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Ingredients (1 serving)
- Mugwort — 50 g
- Tofu — 100 g
- Soybean paste — 1 Tbsp
- Water — 450 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g