Aromatic Spring Artemisia Soup with Winter Greens
How to Make Fragrant and Sweet Artemisia Soup with Winter Greens – A Spring Artemisia Dish
A bowl of artemisia soup is a must-have during spring. This version captures the essence of the season with minimal ingredients: a broth made from kelp and anchovies, seasoned with savory soybean paste, and infused with the fragrant aroma of fresh spring artemisia and the slightly sweet, crisp texture of winter greens. It’s a taste of spring, perfect for revitalizing your appetite. Gather a handful of artemisia from your garden and a bit of winter greens for a quick, refreshing, and healthy soup.
Ingredients- Artemisia (mugwort) 1 handful (about what you can hold in your cupped hand)
- Winter greens 1 handful (about what you can hold in your cupped hand)
- Kelp and anchovy broth 6 cups
- Soybean paste (Doenjang) 3 Tbsp
- Minced garlic 1/2 Tbsp
- 1 stalk green onion (finely chopped)
Cooking Instructions
Step 1
Thoroughly wash the fresh artemisia and winter greens under running water, shaking gently to remove any soil or debris. It’s important to handle the delicate leaves and stems with care.
Step 2
One handful of artemisia is approximately the amount you can scoop up generously with your cupped hand.
Step 3
To make it easier to eat and to enhance the texture and flavor, roughly chop the artemisia. If the leaves are large, cut them into 2-3 pieces; smaller leaves can be left whole. Avoid chopping too finely.
Step 4
Just like the artemisia, cut the winter greens into manageable lengths, about 5cm (2 inches), so they are not too long to eat. This length helps retain their crispness.
Step 5
A handful of winter greens is similar to the artemisia – about what fits comfortably in your cupped hand. Trim them to about 5cm after washing.
Step 6
Pour 6 cups of the kelp and anchovy broth into a pot and bring it to a boil over high heat.
Step 7
Once the broth is boiling, add 3 tablespoons of soybean paste. To ensure a smooth texture and even flavor, dissolve the paste through a sieve or whisk it vigorously in the pot.
Step 8
Reduce the heat to medium and let the broth simmer gently. This allows the savory depth of the soybean paste to fully develop.
Step 9
When the broth is bubbling vigorously again, add all the prepared artemisia and winter greens. Cook just until the artemisia wilts slightly – overcooking will diminish its fresh aroma. Stir gently to distribute.
Step 10
Finally, stir in 1/2 tablespoon of minced garlic and the chopped green onion. Let it simmer for another moment. This final addition preserves the pungent garlic aroma and the refreshing taste of the green onion, completing your delicious artemisia soup.
