Mugwort Soup recipe - ingredients, nutrition and when to eat it
Mugwort soup is a clear soup that brings together the fragrant, gently bitter flavor of spring mugwort with doenjang and clams.
Mugwort soup is a clear soup that brings together the fragrant, gently bitter flavor of spring mugwort with doenjang and clams. It’s a light choice for a spring morning with rice or a mild, simple dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 597g serving): 126 kcal · protein 17.3g · carbohydrate 9.6g · fat 2.1g · sodium 1004mg
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 avoid simmering it too long to preserve its fresh aroma.
Tips: After purging the clams in salt water, scrub their shells against each other for a cleaner broth.
Tips: Doenjang varies in saltiness, so taste the soup before deciding whether to add more seasoning.
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Ingredients (1 serving)
- Mugwort — 40 g
- Manila clams — 70 g
- Water — 450 ml
- Kombu — 1 sheet
- Dried anchovies — 5 pc
- Doenjang (Korean soybean paste) — 2 tsp
- Minced garlic — 0.5 tsp
- Green onion — 10 g