Aromatic Spring Delight: Easy and Must-Try Young Mugwort Soup
Aromatic Spring Delight: Easy and Must-Try Young Mugwort Soup
Young Mugwort Doenjang Soup (Spring Season Special)
Experience the fresh, aromatic essence of spring with this delightful Young Mugwort Doenjang Soup. Made with tender young mugwort, this soup is incredibly easy to prepare and captures the very essence of the season. Its fragrant broth is perfect for whetting your appetite, making it a quintessential spring dish.
Ingredients- Young mugwort, 2 handfuls (approx. 100g)
- Doenjang (Korean soybean paste), 2 Tbsp
- Dried shiitake mushrooms, 2 pieces
- Onion, 1/2 medium
- Dried anchovies, 10 pieces
- Minced garlic, 1 tsp
- Broth (anchovy, kelp, dried pollack, etc. or stock), 3 cups (approx. 600ml)
Cooking Instructions
Step 1
Carefully select and clean about 2 handfuls of young mugwort, freshly harvested. Since it’s young mugwort, it has a milder flavor and doesn’t require the usual soaking to remove bitterness. You can use it directly after washing.
Step 2
Prepare 3 cups of savory broth as the base for your soup. You can make this by simmering dried anchovies, kelp, and perhaps some dried pollack, or simply use your favorite store-bought stock.
Step 3
Add 10 dried anchovies to the broth. These will contribute a deep, umami flavor to the soup as they simmer.
Step 4
Bring the broth with the dried anchovies to a simmer over medium heat. Let it gently bubble to extract their savory essence into the liquid.
Step 5
To ensure a smooth and well-blended soup, place 2 tablespoons of doenjang in a fine-mesh sieve. Gradually ladle some hot broth over the doenjang, stirring and mashing it through the sieve until it’s completely dissolved and lump-free.
Step 6
Once the doenjang is well dissolved and incorporated, return the broth to a gentle simmer.
Step 7
Thinly slice the rehydrated dried shiitake mushrooms (after removing the tough stems) and the half onion. Add these to the simmering broth and cook for a few minutes until they soften slightly and release their sweetness into the soup.
Step 8
Now, gently add the prepared young mugwort to the pot. Be careful not to overcook the mugwort, as this can diminish its vibrant aroma and tender texture.
Step 9
Simmer the soup for about 2 more minutes, just long enough for the mugwort to become tender and release its fresh flavor. Stir in 1 teaspoon of minced garlic during this final stage to enhance the aroma and taste.
Step 10
Your fragrant Spring Young Mugwort Doenjang Soup is ready! This delightful dish perfectly captures the essence of spring with its comforting, savory broth and the distinct, fresh taste of mugwort. Enjoy this taste of the season with a warm bowl of rice.
