Spring’s Delight: Codfish and Mugwort Soup
A Must-Try Spring Dish! How to Make Delicious Codfish and Mugwort Soup
When spring arrives, what’s the first dish that comes to mind? My husband instantly replied, ‘Codfish and Mugwort Soup.’ The delicate aroma of mugwort combined with the mild flavor of codfish creates a rare delicacy that can only be enjoyed during spring. Codfish, in season in March, has a less fishy taste and tender flesh, making it enjoyable for everyone. It’s so prized that there’s a saying, ‘Gizzard shad in autumn, codfish in spring!’ Today, let’s make a nutritious and delicious Codfish and Mugwort Soup brimming with fresh, seasonal codfish and fragrant mugwort, perfect for nourishing your whole family. The deep broth and the harmony of fresh ingredients will awaken your appetite and fill your body with warmth.
Main Ingredients- 1 prepared codfish (approx. 350g)
- 100g fresh mugwort
- 160g radish
- 1/2 stalk of green onion
- 1 chili pepper (green or red)
- 1 red chili pepper
- 1.2L rice water or anchovy broth
- 1 tablespoon soybean paste (generous)
- 1 tablespoon fish sauce (or similar umami seasoning)
- 1 tablespoon minced garlic
- Salt to taste (for adjusting seasoning)
Cooking Instructions
Step 1
I used a pre-prepared and vacuum-sealed frozen codfish. For frozen fish, transfer it to the refrigerator the night before cooking to allow it to thaw naturally. This method helps minimize the loss of the fish’s juices.
Step 2
Once thawed, soak the codfish in water with 1 tablespoon of vinegar for a short while. This process effectively removes any fishy odor and helps firm up the flesh.
Step 3
For fish soups, using rice water or anchovy broth will yield a richer and more savory flavor. If you don’t have rice water, prepare a strong broth using dried anchovies, dried shrimp, and kelp. Tip: Lightly toasting dried anchovies and shrimp from the freezer in a dry pan before making the broth can eliminate moisture and reduce any fishy smell.
Step 4
Once the broth comes to a rolling boil, first remove the kelp. Then, continue to simmer the remaining ingredients for about 10 more minutes. Finally, strain out all the solids to obtain a clear broth.
Step 5
Prepare the fragrant mugwort. Use about 100g of mugwort; you can adjust the amount according to your preference. However, using too much mugwort can make the soup taste bitter, so it’s best to use a moderate amount.
Step 6
Remove any tough stems from the mugwort as they can be fibrous. Also, pick out any yellow or wilted leaves. Choosing fresh mugwort is important; gently check the outer leaves for their condition.
Step 7
Seeing the fresh, seasonal mugwort is always a joy! Although it’s a shame to discard any, I’ll just roughly remove the tough stems and wilted leaves to prepare it.
Step 8
After preparing the mugwort, it’s crucial to wash away any remaining soil or debris. Since mugwort grows close to the ground, thorough cleaning is essential.
Step 9
Fill a large bowl with enough water to cover the mugwort. Gently swirl the mugwort with your hands to wash off the soil. Mugwort can often be quite dirty, so it’s best to change the water 2-3 times until it runs clear. Finally, place the mugwort in a colander, rinse briefly under running water, and let it drain.
Step 10
For the accompanying ingredients in the codfish and mugwort soup, I’m preparing radish, green onions, and chili peppers (both green and red). Radish adds a refreshing sweetness to the broth, and green onions enhance the flavor. If you like a bit of spice, add the chili peppers; if children will be eating, you can omit them.
Step 11
Slice the radish into thin rounds (about 0.5cm thick). Chop the green onions and chili peppers diagonally. Having all the ingredients neatly prepped will make the cooking process much smoother.
Step 12
Pour the prepared rice water or anchovy broth into a pot. (If you don’t have broth, you can use convenient commercial broth cubes.) Add 1 tablespoon of soybean paste, placing it in a sieve and gently dissolving it with water. This prevents clumps and results in a clearer soup. Tip: Using rice water or anchovy broth instead of plain water will make the broth much richer and tastier.
Step 13
Add the sliced radish to the broth first. Cover the pot and simmer for about 3-4 minutes until the radish is tender. Cooked radish will contribute a refreshing sweetness to the soup.
Step 14
Once the radish is cooked, add the prepared codfish. Codfish can break apart if overcooked, so it’s important to cook it for just the right amount of time.
Step 15
Next, add the chopped green onions, red chili pepper, and green chili pepper all at once. This adds color and balances the flavors.
Step 16
Turn the heat to high and bring the soup to a rolling boil. This is a crucial step for allowing all the ingredients’ flavors to meld together.
Step 17
Add 1 tablespoon of minced garlic to enhance the aroma. Minced garlic will make the broth’s flavor deeper and richer.
Step 18
As the soup boils, use a ladle to skim off any foam that rises to the surface. This process helps to make the broth cleaner and clearer.
Step 19
Reduce the heat to medium-low, then add 1 tablespoon of fish sauce (or similar umami seasoning) for added savory depth. This will make the broth’s flavor even more complex.
Step 20
Finally, add the fragrant mugwort. Mugwort loses its aroma if cooked for too long, so it’s best added near the end of the cooking process.
Step 21
After adding the mugwort, don’t overcook it. Taste the soup immediately and adjust the seasoning with salt if needed, then turn off the heat. Your delicious Codfish and Mugwort Soup, filled with the rich aroma of mugwort, is now complete!
