Rich Perilla Seed Soup with Mugwort: A Springtime Delight
Crafting Authentic Perilla Seed and Mugwort Soup, Capturing the Essence of Spring
Experience the vibrant aroma of spring with this delightful Mugwort Soup, generously infused with nutty perilla seeds. This soup is a celebration of fresh, seasonal mugwort balanced perfectly with the rich, earthy flavor of ground perilla seeds. It’s a comforting and nourishing dish that’s incredibly simple to make, yet boasts a profound depth of flavor. Perfect for a light lunch or a wholesome side, this recipe will bring the taste of spring right to your kitchen.
Ingredients- Fresh Mugwort: 3 handfuls (adjust quantity to your preference)
- Anchovy and Kelp Broth: 1.2 liters
- Fermented Soybean Paste (Doenjang): 1 tablespoon (adjust to taste)
- Ground Roasted Perilla Seeds: 3 tablespoons
Cooking Instructions
Step 1
Begin by preparing the fresh mugwort. Rinse the mugwort thoroughly under cold running water multiple times to remove any dirt or debris. If the leaves are large or the stems are tough, you can cut them into 2-3 bite-sized pieces. Feel free to use more or less mugwort based on your personal liking.
Step 2
To create a savory and refreshing base, use a broth made from simmering anchovies and kelp. Pour the broth into a pot. Dissolve 1 tablespoon of doenjang (fermented soybean paste) into the broth, ensuring there are no clumps. Note that doenjang can vary in saltiness and flavor, so it’s best to start with one tablespoon and add more if needed after tasting.
Step 3
Once the doenjang is well incorporated and the broth begins to simmer, add all the prepared mugwort to the pot. Stir gently to submerge the mugwort in the broth. Let it simmer over medium heat until the mugwort becomes tender.
Step 4
After simmering for about 5 minutes, allowing the fragrant essence of the mugwort to infuse the broth, it’s time to add the star ingredient for nutty richness: the ground perilla seeds. Generously add 3 tablespoons of roasted and ground perilla seeds. If you particularly enjoy the nutty flavor, you can add a little extra.
Step 5
Once the perilla seeds are added, the soup will start to thicken slightly. To ensure the nutty flavor melds beautifully with the broth, continue to simmer gently over low heat for another 2-3 minutes. Avoid boiling for too long, as this can diminish the delicate aroma of the perilla seeds.
Step 6
When the soup reaches a rolling boil and the comforting aroma of perilla seeds and fresh mugwort fills the air, your delicious Perilla Seed and Mugwort Soup is ready! Serve it piping hot with a bowl of rice for a truly satisfying meal. Enjoy the fragrant and savory taste of spring!
