Perilla Leaf and Mugwort Doenjang Soup
A Golden Recipe for Perilla Leaf and Mugwort Doenjang Soup, a Springtime Health Food
Mugwort, a representative spring vegetable, is in season from March to April. This mugwort doenjang soup, generously packed with perilla powder, is a revitalizing spring dish. Enjoy the fragrant aroma of spring with this delicious mugwort doenjang soup!
Main Ingredients- Fresh Mugwort 100g
- Shrimp 6 pcs
- Cooked Turban Shells 5 pcs
- Onion 70g
- Tofu 210g
- Button Mushrooms 2 pcs
- Chopped Green Onion 2 Tbsp
- Anchovy Broth Pack 1 pc
- Water 1L
Doenjang Sauce Base- Doenjang (Korean soybean paste) 1.5 Tbsp
- Ssamjang (spicy Korean soybean paste) 1 Tbsp
- Dried Shiitake Mushroom Powder 0.5 Tbsp
- Perilla Powder 2 Tbsp
- Perilla Oil 1 Tbsp
- Fish Sauce (Tuna-based) 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Minced Garlic 1 Tbsp
- Doenjang (Korean soybean paste) 1.5 Tbsp
- Ssamjang (spicy Korean soybean paste) 1 Tbsp
- Dried Shiitake Mushroom Powder 0.5 Tbsp
- Perilla Powder 2 Tbsp
- Perilla Oil 1 Tbsp
- Fish Sauce (Tuna-based) 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
We’ve prepared all the ingredients for a delicious bowl of mugwort doenjang soup.
Step 2
The pre-cooked turban shells and shrimp are optional additions. I’m adding them because I have them at home, but you can certainly make a delicious soup without them.
Step 3
To keep mugwort fresh for about 3-4 days, store it in a sealed bag in the refrigerator’s vegetable crisper without washing it first. This is a great tip for using fresh mugwort later.
Step 4
Carefully inspect the mugwort and trim off any wilted leaves or tough stems. This ensures a more tender and pleasant texture in the soup.
Step 5
Place the trimmed mugwort in a bowl of water and gently swish it around to wash off any dirt or debris. Repeat this 2-3 times. Avoid rinsing under strong running water, as it can diminish the mugwort’s delicate aroma. After washing, drain the mugwort thoroughly in a colander.
Step 6
Rinse the pre-cooked turban shells and shrimp under cold water. This step helps to remove any potential impurities and ensures a clean flavor.
Step 7
Cut the tofu into approximately 1cm thick and 2cm long pieces. Finely chop the green onion. Slice the button mushrooms and onion into roughly 0.5cm thick pieces. If using turban shells, slice them to a similar thickness. Mince the garlic.
Step 8
In a pot, combine 1L of water and 1 anchovy broth pack. Bring to a boil over high heat, then reduce to medium-low and simmer for 8 minutes to create a flavorful broth. This broth forms the base of our soup.
Step 9
Remove and discard the anchovy broth pack from the pot. The broth is now ready for the next step.
Step 10
In a separate bowl, mix together 1.5 Tbsp doenjang, 1 Tbsp ssamjang, 1 Tbsp minced garlic, 2 Tbsp cooking wine, 1 Tbsp fish sauce, 2 Tbsp perilla powder, 1 Tbsp perilla oil, and 0.5 Tbsp dried shiitake mushroom powder. Stir well until you have a smooth, aromatic doenjang sauce. The perilla powder adds a wonderful nutty depth.
Step 11
Add the prepared doenjang sauce to the pot with the anchovy broth. Stir thoroughly to ensure the sauce is well combined and no clumps remain.
Step 12
Bring the broth back to a rolling boil over high heat. Once boiling, add the tofu and onion slices. Let them cook for a few minutes.
Step 13
When the soup comes to a boil again, add the shrimp and sliced button mushrooms. These will cook quickly and add their delightful texture and flavor.
Step 14
As the shrimp and mushrooms begin to cook, add the fresh mugwort. Mugwort is best added towards the end of cooking to preserve its fresh flavor and tender texture. Avoid overcooking.
Step 15
Finally, add the chopped green onion and the pre-cooked turban shells. Let the soup simmer for another moment, allowing all the flavors to meld together.
Step 16
Once everything is heated through and the flavors have melded, turn off the heat. Your delicious mugwort doenjang soup is ready!
Step 17
This perilla leaf and mugwort doenjang soup is wonderfully fragrant and savory, perfect for a healthy spring meal. Enjoy this taste of spring with a warm bowl of rice. It’s a dish that the whole family will love!
