Aromatic Mugwort Soup with Soybean Paste (Ssuk Doenjang Guk)
Simple and Quick Mugwort Soup Recipe
Enjoy the taste of spring with this easy-to-make, nutritious mugwort and soybean paste soup. It’s a simple recipe that will surely awaken your appetite!
Main Ingredients- 2 handfuls fresh mugwort (about 200g)
- 5 Tbsp perilla seed powder
- 1/2 packet enoki mushrooms
- A little white part of green onion (about 5cm)
Cooking Instructions
Step 1
First, let’s create a flavorful broth base. In a pot, add water, dried anchovy powder, and dried shrimp powder. Stir in the soybean paste until well dissolved. Bring to a rolling boil over high heat to develop a deep flavor, similar to anchovy broth. (Tip: Using pre-made anchovy broth will make this even quicker and enhance the flavor.)
Step 2
Carefully prepare the mugwort by trimming any tough stems and washing it thoroughly. Pat it dry and cut it into bite-sized pieces. Generously coat the mugwort with perilla seed powder. (Tip: Traditionally, soybean powder is used for extra nuttiness, but if it’s hard to find, perilla seed powder is an excellent and delicious alternative.)
Step 3
Gently add the perilla seed-coated mugwort to the boiling soybean paste broth. Once the mugwort wilts and the soup comes to a gentle boil again, you’ll notice the wonderful, savory aroma of the mugwort soup filling your kitchen.
Step 4
Next, prepare the enoki mushrooms by removing the base and separating them into strands. Finely slice the white part of the green onion. Add these ingredients to the simmering mugwort soup and cook together.
Step 5
Simmer for just a little longer to allow all the ingredients to meld together, and your aromatic and savory mugwort soybean paste soup is complete! Even if the mugwort seems a bit tough initially, it will soften beautifully when cooked in the soup. Enjoy this delightful soup with a warm bowl of rice!
