Hearty Spring Wormwood Soup with Rice and Perilla Seeds
Hearty Spring Wormwood Soup with Rice and Perilla Seeds
A comforting wormwood soup made with blended rice and perilla seeds, offering a rich and nutty flavor.
Relive the comforting flavors of childhood with this nourishing wormwood soup. Infused with the essence of spring and enriched by the creamy texture of blended rice and perilla seeds, this soup is a hug in a bowl.
Main Ingredients- A generous handful of fresh spring wormwood (mugwort)
- 1 cup of perilla seeds (deulkkae)
- 1 teaspoon of rice (short-grain or glutinous rice)
Seasoning & Others- 1 teaspoon of doenjang (soybean paste), adjust to taste
- 2.5 cups of water or rice water (for adjusting soup consistency)
- 1 teaspoon of doenjang (soybean paste), adjust to taste
- 2.5 cups of water or rice water (for adjusting soup consistency)
Cooking Instructions
Step 1
Oops, I was so hungry and engrossed in making this delicious soup that I completely forgot to take pictures! First, rinse 1 teaspoon of rice thoroughly and let it soak in water for about 10 minutes. Also, wash the perilla seeds under running water until clean. (Tip: Using rice water, leftover from cooking rice, will add an extra layer of savory depth to your soup.)
Step 2
Pour 1.5 cups of rice water into a pot and dissolve 1 teaspoon of doenjang in it. Make sure to stir well to prevent clumps. Now, add the prepared wormwood and bring it to a boil over high heat. (Tip: Spring wormwood is known for its vibrant flavor and tender texture. If you’re using frozen wormwood, it’s best to blanch it first, squeeze out excess water, and then store it for later use. Frozen wormwood needs to be simmered longer to achieve a tender consistency.) If the soup tastes bland, add a little more doenjang to adjust the seasoning.
Step 3
In a blender, combine the soaked rice, the washed perilla seeds, and 1 cup of water. Blend until very smooth and creamy. Pour this blended mixture into the pot with the boiling wormwood. To rinse out any remaining perilla seeds or rice from the blender, add about half a cup to a full cup of water, swirl it around the blender, and pour this rinsing water into the pot as well. Reduce the heat to medium-low and simmer gently until the soup thickens and all the ingredients meld together beautifully, creating a rich and flavorful wormwood soup. (Tip: Avoid cooking on high heat for too long, as the rice and perilla seeds can stick to the bottom of the pot. Simmering on low heat allows the flavors to develop nicely without scorching.)
