Savory Perilla Seed Potato Mugwort Soup
Savory Perilla Seed Potato Mugwort Soup: A Must-Try Spring Delicacy
This mugwort soup, enhanced with tender potatoes and nutty perilla seeds, offers a rich and deeply satisfying flavor. If you’re not typically a fan of mugwort, the savory notes from the perilla seeds make it incredibly approachable and delicious. Enjoy this hearty bowl of soup to truly welcome the spring season!
Main Ingredients- 2 Potatoes
- 1 handful of Spring Mugwort
- 5-6 cups Dashi Broth (anchovy and kelp stock)
- 1/4 Onion
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 tsp 3311 Seasoning Paste (recipe below)
- Soy sauce or Salt (to taste)
- A little Green Onion
- Plenty of Perilla Seed Powder
3311 Seasoning Paste (Ratio)- 3 Tbsp Dashi Broth (or water)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or soy sauce)
- 3 Tbsp Dashi Broth (or water)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or soy sauce)
Cooking Instructions
Step 1
Begin by pouring the dashi broth into a pot. Add the peeled and cut potatoes, then start boiling them together. As the potatoes cook, they will release a subtle sweetness into the broth.
Step 2
Once the broth is boiling vigorously, check if the potatoes are tender by piercing them with a chopstick or fork. When they are cooked, dissolve the doenjang through a sieve into the broth to ensure it mixes in smoothly without lumps. This step adds a deep, savory flavor to the soup.
Step 3
Add the prepared 3311 seasoning paste and stir well. This mixture will contribute umami and a hint of spiciness to the soup.
Step 4
Add the thoroughly washed and trimmed spring mugwort. Be careful not to overcook the mugwort, as its fresh aroma can dissipate. Cook it just long enough for its essence to infuse into the broth.
Step 5
Add the thinly sliced onion and continue to simmer. The onion will add a natural sweetness and a refreshing quality to the soup, enhancing its overall taste.
Step 6
Taste the soup and adjust the seasoning with soy sauce or salt as needed. It’s best to make final salt adjustments towards the end of cooking.
Step 7
Add the chopped green onions and let the soup simmer for another brief moment. The slightly pungent aroma of the green onions will further elevate the soup’s flavor profile.
Step 8
Just before turning off the heat, generously stir in the perilla seed powder. Mix well after adding the powder, then turn off the heat. Your delicious and savory Perilla Seed Potato Mugwort Soup is now ready! Serve hot and enjoy.
