Artemisia (ssuk) and Fried Tofu Pouch Soup
Artemisia and Fried Tofu Pouch Soup: An Unexpectedly Delicious Combination
I’m not usually a big fan of Artemisia (ssuk), so I wondered how I could make it more palatable. I decided to try adding fried tofu pouches (yubu) instead of tofu. To my surprise, they paired wonderfully, making this my first and most delicious bowl of Artemisia soup this spring.
Ingredients- Artemisia (ssuk), 200g
- Fried tofu pouches (yubu), 70g
- Rice water + Anchovy/Kelp broth, 5 cups
- Radish, a small amount
- Onion, a small amount
- River snails (optional)
- Doenjang (Korean soybean paste), 1.5 Tbsp
- Gochujang (Korean chili paste), 1 tsp
- Gochugaru (red chili flakes), 1 tsp
- Guk-ganjang (soup soy sauce), 1 tsp
- Salt, to taste
- Green onion, a small amount
Cooking Instructions
Step 1
Slice the fried tofu pouches into bite-sized pieces. Blanch them in boiling water for about 30 seconds to remove excess oil, rinse under cold water, and then squeeze out any excess moisture. This step ensures a cleaner broth and better texture.
Step 2
Prepare the Artemisia (ssuk) by trimming off any long, tough stems. Focus on using the tender leaves and softer parts of the stems for a more pleasant eating experience.
Step 3
Thoroughly wash the trimmed Artemisia leaves under running water to remove any dirt or grit. Shake off excess water or pat them dry gently. Keeping the Artemisia fresh and clean is key to its vibrant flavor.
Step 4
Bring the rice water and broth mixture to a boil in a pot. Once boiling, add the prepared Artemisia (ssuk) and let it simmer. This allows the fresh, herbaceous aroma of the Artemisia to infuse into the broth.
Step 5
In a small bowl, dissolve the Doenjang (1.5 Tbsp) and Gochujang (1 tsp) in a ladleful of the hot broth. The Gochujang is optional but highly recommended as it mellows the strong flavor of Doenjang and adds a subtle complexity. Stir until well combined.
Step 6
Once the broth returns to a gentle boil after adding the Artemisia, add the sliced fried tofu pouches. If you’re using river snails, this is also the time to add them for extra protein and a richer flavor. Simmer for a few minutes, allowing the tofu to soak up the delicious broth.
Step 7
Stir in the Gochugaru (1 tsp). Season the soup with Guk-ganjang (1 tsp) and add salt as needed to achieve your desired taste. It’s best to season gradually to enhance the natural flavors of the ingredients.
Step 8
Finally, add sliced green onions and simmer for another minute. Your flavorful Artemisia and Fried Tofu Pouch Soup is ready to be enjoyed! It’s a perfect, comforting dish to pair with a warm bowl of rice.
