Aromatic Mugwort Soup: A Taste of Spring
How to Make Fragrant Mugwort Soup, Bursting with Spring Flavors
Enjoy a comforting bowl of mugwort soup, brimming with the fresh essence of spring. This soup, made with tender mugwort, offers a delightful balance of slightly bitter notes and a rich, nutty flavor from perilla seeds, making it a perfect springtime revitalizing dish.
Mugwort Soup Ingredients- Fresh mugwort, 121g (or store-bought)
- Anchovy and kelp broth (or water), 1200ml
- Soup soy sauce or fish sauce, 3 Tbsp (for seasoning and umami)
- Minced garlic, 1 Tbsp
- Toasted perilla seed powder, 5 Tbsp (adjust to taste)
- Soup soy sauce or salt, to taste (for final seasoning)
Cooking Instructions
Step 1
Mugwort, often called ‘Spring’s Ginseng’, is a delightful spring vegetable! While freshly foraged mugwort boasts a more intense aroma and tender texture, store-bought varieties are also wonderfully fragrant. For the best results, opt for young, tender mugwort sprigs rather than thick, woody stems. Thoroughly wash the mugwort multiple times under running water to remove any dirt or debris. Trim any tough stems and cut longer sprigs into 2-3 manageable pieces for easier eating.
Step 2
The foundation of a delicious mugwort soup is its broth. Using a pre-made and frozen batch of anchovy and kelp broth will lend a deep, savory flavor conveniently. If you don’t have broth on hand, plain water can be used, but making your own broth with anchovies and dried kelp will significantly enhance the soup’s overall taste. While variations like flounder and mugwort soup or clam and mugwort soup are popular, this simple anchovy broth version is perfectly satisfying for a quick and easy meal.
Step 3
Pour 1200ml of your prepared broth (or water) into a pot and bring it to a boil. While a refreshing broth is important, the star of this soup is the vibrant, earthy aroma of the mugwort itself. Once the broth reaches a rolling boil, it’s time to add the other ingredients.
Step 4
As the broth boils vigorously, add all the washed and prepared mugwort. Let it simmer briefly until the mugwort is slightly tender. Then, stir in 1 Tbsp of minced garlic and 3 Tbsp of soup soy sauce or fish sauce for initial seasoning. Fish sauce adds a lovely umami depth without needing additional seasonings. Next, generously sprinkle in 5 Tbsp of toasted perilla seed powder to enrich the soup with its nutty fragrance. Feel free to adjust the amount of perilla seed powder according to your preference; for a thicker, richer soup, don’t hesitate to add more.
Step 5
Once the perilla seed powder is added, stir well to ensure it dissolves smoothly and doesn’t clump. Mugwort can become tough if overcooked, so simmer for just a short while longer until it’s tender, then turn off the heat. Taste the soup and adjust the seasoning with more soup soy sauce or salt if needed. Sometimes, the mugwort might appear to clump together as it cooks. If this happens, finely chopping the washed mugwort beforehand can help prevent this clumping.
Step 6
And there you have it – a delicious and aromatic perilla seed mugwort soup! This recipe is simple and quick, highlighting the natural flavors of the fresh ingredients without complex techniques. While mugwort can be enjoyed in various dishes like fritters or steamed cakes, soup truly captures the essence of spring. If dishes like flounder mugwort soup seem a bit daunting due to fish preparation, this easy mugwort soup recipe is a wonderful alternative to savor the taste of spring. May your bowl of fragrant mugwort soup bring you the joy and health of the season! Seasonal dishes are always the best way to enrich your table.
