Springtime Delight: Refreshing and Rich Clam and Mugwort Soup
The perfect harmony of fresh clams and fragrant mugwort in this flavorful clam and mugwort soup
This is a delicious and nutritious soup that combines the refreshing taste of clams with the aromatic essence of mugwort, a seasonal spring delicacy. The subtle fragrance of mugwort and the clean flavor of clams will stimulate your appetite, giving it an addictive quality that makes you want to finish a whole bowl of rice. It’s perfect to enjoy warm on a chilly morning, during a lazy afternoon, or as a hearty accompaniment to your dinner.
Main Ingredients- Fragrant mugwort 70g
- Fresh clams 70g (purged of sand)
- Crisp green onion 1 stalk
- Pungent garlic 2 cloves
- Spicy red chili pepper 0.5 pcs
- Fresh green chili pepper 0.5 pcs
Cooking Instructions
Step 1
First, prepare the vegetables for the soup. Slice the green onion diagonally, mince or slice the garlic, and finely chop the red and green chili peppers after removing the seeds. Preparing them this way will enhance the soup’s flavor and appearance.
Step 2
Rinse the fragrant mugwort thoroughly under running water to remove any dirt or debris. Gently pat it dry and then cut it into bite-sized pieces, about 3-4cm long, making it easier to handle during cooking.
Step 3
Heat 1 tablespoon of perilla oil in a pot over medium heat. Add the purged clams and stir-fry them quickly. It’s important to stir-fry them just until they start to open to prevent any fishy smell from lingering.
Step 4
Once the clams are partially cooked, add the tuna extract and soy sauce for soup, and continue to stir-fry for another moment. This initial seasoning will enhance the clams’ umami flavor, resulting in a richer soup base.
Step 5
Now, pour 1 liter (1000ml) of clear water into the pot and bring it to a rolling boil over high heat. Skim off any impurities that rise to the surface to ensure a clear broth.
Step 6
While the soup is boiling, place 0.5 tablespoon of soybean paste in a fine-mesh sieve. Ladle some of the boiling soup over it and dissolve the paste. Dissolving the soybean paste through a sieve prevents clumps and ensures a smoother, more refined flavor in the soup.
Step 7
Add the dissolved soybean paste mixture to the pot. Then, add the minced garlic, chopped green and red chili peppers, and sliced green onion. Bring it back to a simmer over medium heat and let it cook until the flavors meld together.
Step 8
Once the flavors have developed, add the prepared mugwort and the remaining 1 tablespoon of perilla oil. Simmer for just a short while longer. Mugwort’s aroma can diminish if overcooked, so cooking it briefly will preserve its fresh, vibrant scent.
Step 9
Finally, generously stir in 2 tablespoons of ground perilla seeds. Continue to simmer until the soup thickens slightly. The addition of ground perilla seeds will make the soup richer, nuttier, and more deeply flavorful.
Step 10
Ladle the beautifully cooked and delicious clam and mugwort soup into serving bowls. Your nutritious and flavorful meal, brimming with the essence of spring, is now ready to be enjoyed!
