Fragrant Spring Mugwort Soup with Perilla Seeds
How to Make Aromatic and Savory Mugwort Soup. Enjoy a bowl of spring, the ‘Medicine of March,’ enhanced with the nutty flavor of perilla seeds.
Mugwort, which arrives with the warm spring breeze, has been known as the ‘Spring Tonic’ for its rich nutrients. The mugwort soup we used to make from herbs we gathered with my mother in the fields during my childhood is an unforgettable memory. The sweetness and nuttiness of mugwort cakes, coated with bean powder, made from this unique herb, were unparalleled snacks. I recall there even being a special day in April dedicated to eating these mugwort cakes, highlighting its status as a spring delicacy. The mugwort emerging from the ground these days is called ‘medicinal mugwort,’ and though short, it’s rich in fragrance and packed with beneficial compounds for our bodies. This recipe guides you through making a delicious mugwort and perilla seed soup that truly captures the essence of spring, blending the herb’s natural aroma with the savory depth of perilla seeds. I’ll share the secret to maximizing the mugwort’s deep flavor with minimal seasoning.
Ingredients- 200g fresh mugwort
- Perilla seed powder, to taste
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 600ml broth (anchovy-kelp or rice water)
- A pinch of salt or soy sauce (for seasoning)
Cooking Instructions
Step 1
Prepare the fresh mugwort, ideally purchased from a local market. The mugwort available now is often referred to as ‘medicinal mugwort’ due to its strong aroma and concentrated nutrients, despite its short stature. Wash the mugwort thoroughly under cold water. Trim any tough stem ends or damaged leaves. While it might seem a bit tedious, properly preparing the mugwort will result in a more delicious soup.
Step 2
To enhance the mugwort’s fragrance, we’ll chop it finely. I remember my mother tearing the mugwort by hand. I prefer to chop it into pieces about 1-2 cm long. This method helps release more aroma and makes it easier to eat when mixed with the broth.
Step 3
In a pot, combine 600ml of broth (or rice water) and dissolve 2 tablespoons of doenjang. Doenjang pairs wonderfully with mugwort, adding a rich, savory depth. Since the saltiness of doenjang can vary by brand, taste and adjust the amount as needed. You can always add more salt later if the flavor needs adjusting. Straining the doenjang through a sieve before adding it to the broth creates a smoother soup without lumps, ensuring a cleaner taste.
Step 4
Once the broth begins to boil, add the chopped mugwort and 1 tablespoon of minced garlic. Now, generously add the perilla seed powder for a delightful nutty flavor. I personally love to add plenty of perilla seed powder to enhance the balance between the mugwort’s aroma and the perilla’s richness.
Step 5
To truly savor the natural, fragrant taste of the mugwort, we’ll keep the seasonings minimal, avoiding strong aromatics like chili peppers or green onions. My mother always said, ‘Use minimal seasoning to let the mugwort’s flavor shine.’ Avoid boiling the soup for too long after adding the mugwort; 2-3 minutes is usually sufficient for the flavors to meld beautifully. Finally, taste the soup and add a pinch of salt or soy sauce if needed to perfect the seasoning.
Step 6
And there you have it – a fragrant and savory mugwort soup with perilla seeds! The wonderful aroma of mugwort filling your kitchen as it simmers is truly a delight. Enjoy this healthy and delicious spring soup, brimming with the essence of the season!
