Aromatic Spring Mugwort Doenjang Soup (Enriched with Nutty Soybean Powder)
Spring’s Fragrance Delight: Mugwort Doenjang Soup (Rich with Soybean Powder!)
Gathered a handful of fresh mugwort to welcome spring! Since the quantity was just right, it was perfect for a simple mugwort soup. This recipe features a clear, savory doenjang (Korean soybean paste) broth, enhanced with the delightful aroma of mugwort and the wholesome goodness of soybean powder, making it a special spring tonic. The unique fragrance of mugwort, the savory depth of doenjang, and the smooth texture from the soybean powder combine to create a satisfying dish, perfect even when your appetite is low.
Main Ingredients- Mugwort 70g (cleaned and washed)
Seasoning & Broth- Doenjang (Korean soybean paste) 1 Tbsp
- Dried anchovy powder 1 Tbsp
- Dried shrimp powder 1 Tbsp
- Black soybean powder 3 Tbsp (use roasted if available)
- Rice water 3.5 cups (approx. 700ml)
- Doenjang (Korean soybean paste) 1 Tbsp
- Dried anchovy powder 1 Tbsp
- Dried shrimp powder 1 Tbsp
- Black soybean powder 3 Tbsp (use roasted if available)
- Rice water 3.5 cups (approx. 700ml)
Cooking Instructions
Step 1
First, prepare the fresh mugwort, full of spring’s essence. Remove any tough stems or wilted leaves. Rinse it thoroughly under running water several times to wash away any dirt or debris. Then, drain it well in a colander.
Step 2
Pour 3.5 cups of rice water into a pot. Dissolve 1 Tbsp of doenjang into the rice water. It’s best to dissolve the doenjang in cool rice water beforehand to ensure a smooth broth.
Step 3
Once the doenjang-infused rice water begins to boil, add 1 Tbsp of dried anchovy powder and 1 Tbsp of dried shrimp powder. Simmer them together. Adding these powders will give the broth a deeper and more refreshing flavor.
Step 4
Lightly coat the washed and drained mugwort with 3 Tbsp of black soybean powder. Gently toss to combine. Using roasted soybean powder will result in a nuttier flavor. (If using raw soybean powder, mix it with a little rice water before coating the mugwort for a smoother consistency).
Step 5
When the broth is at a rolling boil, add the mugwort coated with soybean powder.
Step 6
After adding the mugwort, you can add half a piece of enoki mushrooms and 1/2 tsp of minced garlic, if desired. Enoki mushrooms add a pleasant texture, and minced garlic enhances the overall flavor of the soup.
Step 7
Continue to simmer just until all ingredients are cooked through – this makes your delicious mugwort doenjang soup complete! The mugwort should be tender, and the mushrooms slightly wilted. Be careful not to overcook on high heat, as it can diminish the mugwort’s delicate aroma.
Step 8
When using rice water and soybean powder, you might notice more foam forming than usual. This foam is a natural characteristic of the soybean powder, so don’t worry about it. You can serve the soup as is. Taste the soup and adjust seasoning with more doenjang or salt if needed.
