Clam and Mugwort Soybean Paste Stew: A Healthy Spring Elixir
Clam and Mugwort Soybean Paste Stew: A Healthy Spring Elixir
How to Make Mugwort Soup: A Complete Guide to Clam and Mugwort Soybean Paste Stew, Perilla Seed Mugwort Soup, and Soybean Powder Mugwort Soup
As March begins, don’t you feel the urge to bring spring greens to your table? This mugwort soup recipe uses mugwort I personally harvested and prepared last year. You often see mugwort sold by grandmothers at market stalls, but it can be hesitant to buy without knowing its origin. Nowadays, with mugwort growing plentifully in parks during walks with my dog, it’s become difficult to find and consume mugwort without concern, especially given other park activities. Mugwort is renowned as one of the top three beneficial foods for preventing adult diseases, alongside garlic and carrots. It’s scientifically proven to purify the blood, improve circulation, and possess antiseptic, analgesic, and anti-inflammatory properties. Its efficacy is so recognized that it’s even used as a medicinal herb in traditional Korean medicine. This seasonal dish is a must-try springtime delicacy!
Main Ingredients- 150g prepared mugwort
- 180g shelled clams
- 160g firm tofu (about 1/2 block)
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 2 Tbsp chopped scallions (or green onions)
Seasoning & Broth- 1.5 Tbsp soybean paste (Doenjang)
- 0.7 Tbsp red pepper paste (Gochujang) (or 1 tsp)
- 0.7 Tbsp minced garlic (or 1 tsp)
- 2 Tbsp soybean powder
- 2 Tbsp perilla seed powder
- 1200ml broth (3 cups anchovy-kelp broth + 3 cups rice water)
For Washing Mugwort- 2 Tbsp vinegar
- 1.5 Tbsp soybean paste (Doenjang)
- 0.7 Tbsp red pepper paste (Gochujang) (or 1 tsp)
- 0.7 Tbsp minced garlic (or 1 tsp)
- 2 Tbsp soybean powder
- 2 Tbsp perilla seed powder
- 1200ml broth (3 cups anchovy-kelp broth + 3 cups rice water)
For Washing Mugwort- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, soak the mugwort in water for a short while to loosen any dirt, then rinse thoroughly under running water and drain.
Step 2
How to prepare mugwort: After washing off the dirt, remove any yellowed or unsightly leaves. Then, soak the mugwort in water with a little vinegar for at least 10 minutes to cleanse it thoroughly. Rinse again under running water at least 3 times, and then drain well in a colander.
Step 3
Rinse the prepared mugwort one more time under running water and drain. Take the clams out of the freezer to thaw. Finely slice the Cheongyang and red chili peppers. Also, finely chop the scallions.
Step 4
In a bowl with the prepared mugwort, add 2 Tbsp of soybean powder and gently toss to coat the mugwort evenly. This step adds a rich, nutty flavor to the broth.
Step 5
Making the broth: In a pot, combine 6 cups of water with anchovies, dried shiitake mushrooms, and kelp. Once the water boils, remove the kelp and continue to simmer over medium-low heat for 10-15 minutes to create the anchovy-kelp broth. Prepare 3 cups of rice water separately. (Total 6 cups of broth).
Step 6
In the rice water, sieve the soybean paste to ensure a smooth consistency, then dissolve the gochujang. Add the prepared anchovy-kelp broth (6 cups) and bring to a rolling boil over high heat.
Step 7
Once the soybean paste broth is boiling vigorously, add the defrosted clams. When the clams have opened and separated, add the soybean powder-coated mugwort.
Step 8
Mugwort and clams don’t require long cooking. Simmer just until the clams are cooked and the mugwort is tender. Immediately add the cubed tofu and boil briefly. Finally, stir in 2 Tbsp of perilla seed powder for a nutty and fragrant mugwort soup completion!
Step 9
Oh, I almost forgot! Add a little minced garlic (0.7 Tbsp). To preserve the fresh aroma of mugwort, avoid overcooking and use only a small amount of garlic for enhanced flavor.
Step 10
This perilla seed mugwort soup, clam mugwort soup, soybean powder mugwort soup, and soybean paste mugwort soup fills our table with the delightful aroma of spring. It’s truly a delicious spring dish!
Step 11
How to store mugwort: To keep mugwort fresh, bring water to a rolling boil, add the mugwort, and blanch for just 10 seconds, flipping it over. Immediately shock in cold water, drain thoroughly, place in a zip-top bag, fill with water, and freeze for long-term storage.
Step 12
If the market-bought mugwort makes you uneasy, perhaps it’s time to go foraging! Last year, I made mugwort rice cakes with freshly picked mugwort. This year, I really want to order some or pick it myself to make this delicious mugwort soup. Now is the peak season for mugwort! Enjoy cooking and eating!
