Savory Spring Season Aromatic Rockfish and Mugwort Soup
Spring Delicacy! Aromatic Rockfish and Mugwort Soybean Paste Soup
The tender young mugwort has arrived, signaling the start of spring! Mugwort is a must-eat herb during this season, and this simple yet flavorful Rockfish and Mugwort Soybean Paste Soup captures its essence perfectly. Enjoy the delicate fragrance of mugwort harmonizing with the mild, delicious taste of rockfish in this refreshing springtime soup.
Main Ingredients
- 200g young mugwort
- 1 rockfish (cleaned)
- 1 block of firm tofu
- 2-3 Cheongyang chili peppers (Korean green chili peppers)
Seasoning & Broth
- 2 broth cubes (or anchovy-kelp broth)
- 2 Tbsp soybean paste (Doenjang)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 tsp minced garlic
- A pinch of black pepper
- 2 Tbsp cooking wine (Mirin or rice wine)
- Salt to taste
- 2 broth cubes (or anchovy-kelp broth)
- 2 Tbsp soybean paste (Doenjang)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 tsp minced garlic
- A pinch of black pepper
- 2 Tbsp cooking wine (Mirin or rice wine)
- Salt to taste
Cooking Instructions
Step 1
Prepare the young mugwort by trimming off any dirty roots or tough stems. Wash the mugwort thoroughly by soaking it in cold water with a few drops of vinegar for about 5 minutes to sanitize it, then rinse it under cold running water 2-3 times. This process helps to mellow any bitterness while preserving its fragrant aroma.
Step 2
Select a fresh rockfish. If using a pre-cleaned fish, simply rinse it under running water. If you have a whole fish, be sure to scrape off the scales, remove the guts, and rinse it thoroughly. You can add the fish whole, or cut it into 3-4 pieces for easier serving.
Step 3
Cut the firm tofu into bite-sized cubes, approximately 1 to 1.5 cm thick. Slice the Cheongyang chili peppers diagonally. Feel free to add more if you prefer a spicier kick.
Step 4
Bring water to a boil in a pot and add the 2 broth cubes. If you don’t have broth cubes, you can use anchovy and kelp broth. Once the broth is boiling, add the prepared rockfish. Dissolve 2 tablespoons of soybean paste through a sieve into the pot. Add 2 tablespoons of cooking wine (like Mirin or rice wine) to eliminate any fishy odor. Let it boil vigorously for 10 minutes to allow the flavors of the rockfish to infuse into the broth.
Step 5
Once the rockfish is partially cooked, add the washed mugwort, cubed tofu, and sliced Cheongyang chili peppers to the pot. Stir in 1 teaspoon of minced garlic, 1 tablespoon of red pepper flakes, and a pinch of black pepper. Taste the broth and add a little salt if needed to adjust the seasoning. Be mindful of the saltiness of the soybean paste when adding salt.
Step 6
After adding the ingredients, continue to boil the soup for another 10 to 15 minutes, or until the tofu floats to the surface. Boiling thoroughly allows the fragrant mugwort and tender tofu to meld beautifully with the broth. Start boiling over high heat, then reduce to medium-low heat and let it simmer gently.
Step 7
This delicious Rockfish and Mugwort Soybean Paste Soup offers a wonderful spring meal. The subtle, fragrant aroma of the mugwort combined with the mild, savory flavor of the rockfish creates a deeply satisfying broth that pairs perfectly with a bowl of rice. You can add more mugwort or rockfish according to your preference for an even richer taste.
