Spring Aroma Delight: Savory Clam and Mugwort Soup Recipe
How to Make Delicious Clam and Mugwort Soup with Seasonal Mugwort
Introducing a rich and savory mugwort soup made with fragrant seasonal mugwort and refreshing clams. This spring delicacy is sure to revive your appetite. Make it easily at home!
Main Ingredients- Fresh Mugwort 800g
- Plump Clams 40g
- Commercial Broth Cube 1
- Cold Water 600ml
- Silken Tofu 1/2 block
Seasoning & Other Ingredients- Savory Traditional Soy Paste (Doenjang) 1 Tbsp
- Umami-rich Gochujang (Red Pepper Paste) 0.5 Tbsp
- Aromatic Minced Garlic 0.5 Tbsp
- Nutty Perilla Seed Powder 1.5 Tbsp
- Savory Traditional Soy Paste (Doenjang) 1 Tbsp
- Umami-rich Gochujang (Red Pepper Paste) 0.5 Tbsp
- Aromatic Minced Garlic 0.5 Tbsp
- Nutty Perilla Seed Powder 1.5 Tbsp
Cooking Instructions
Step 1
First, prepare all the ingredients for a delicious mugwort soup. With fresh mugwort, clams, and perilla seed powder ready, you’re all set to start cooking! The mere sight of these ingredients will whet your appetite.
Step 2
Properly cleaning the fragrant mugwort is key. Remove any yellow leaves, as they can look unappealing. Also, trim away any tough or fibrous stems, as they can be chewy. This step helps to highlight the natural, fresh flavor of the mugwort.
Step 3
Soak the cleaned mugwort in cold water for about 10 minutes. This will help loosen and remove any soil or small impurities. After soaking, drain the mugwort and rinse it thoroughly under running water several times. This process not only reduces any grassy taste but also ensures a cleaner flavor.
Step 4
After washing, place the mugwort in a colander to drain excess water. Too much water can make the soup cloudy, so gently shake off any excess moisture. This is important for a clear and flavorful broth.
Step 5
Now, let’s create a delicious broth base! Pour 600ml of cold water into a pot and add 1 commercial broth cube. You can also use anchovy and kelp broth if you prefer. Bring it to a boil to allow the flavors to infuse.
Step 6
Chop the drained mugwort into bite-sized pieces. Cutting them too long can make them difficult to eat, so aim for pieces that are easy to pop into your mouth. It’s best to chop the mugwort just before adding it to the soup to preserve its fresh aroma.
Step 7
Dice the silken tofu into pieces roughly the same size as the mugwort. The tofu will add a soft texture and a satisfying heartiness to the soup, making it more filling.
Step 8
Prepare the seasoning mix. While the broth is simmering, dissolve 1 Tbsp of traditional doenjang and 0.5 Tbsp of gochujang into the broth. Using both pastes together creates a richer, more complex flavor profile, enhancing the overall savory taste of the mugwort soup.
Step 9
Once the seasoned broth comes to a rolling boil, add the cleaned clams and let them cook until they open, releasing their briny flavor. Be careful not to overcook them. Then, add the prepared mugwort and tofu to the pot. Avoid boiling for too long after adding these ingredients to maintain their texture.
Step 10
After adding all the ingredients and bringing the soup back to a boil, stir in 1.5 Tbsp of nutty perilla seed powder. Let it simmer for about 1 more minute. The perilla seed powder will meld into the broth, adding a wonderful nutty aroma and flavor that elevates the mugwort soup. Turn off the heat and enjoy your delicious creation!
