Delicious Flatfish and Mugwort Soup: A Taste of Spring
Spring Mugwort Dish / Flatfish and Mugwort Soup
This flatfish and mugwort soup is even more delicious than the traditional flounder version! Made with economical fresh flatfish instead of flounder, and seasoned with soybean paste for a rich, savory broth. It’s a perfect spring dish that captures the essence of the season.
Ingredients
- 1 whole fresh flatfish
- 1 basket of mugwort (approx. 200g)
- 1.5 Tbsp soybean paste (Doenjang)
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp minced garlic
- Salt to taste
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for this delightful soup. Having your fresh flatfish, fragrant mugwort, and seasoning components ready will make the cooking process much smoother. This step ensures you have everything you need at your fingertips.
Step 2
Now, let’s prepare the mugwort, a true gem of spring. Gently remove any yellowed leaves or tough stems, keeping only the tender parts. Wash the mugwort thoroughly under running water several times to remove any dirt or grit. Once rinsed, your mugwort is ready! Preserving its fresh, herbal aroma is key to a wonderful soup.
Step 3
Clean the fresh flatfish thoroughly under running water. Then, cut it in half into manageable pieces. Place the flatfish in a pot, add enough water to cover it generously, and bring to a boil over high heat. Simmer for about 10 minutes. This process will draw out a wonderfully clean and savory broth from the fish.
Step 4
After about 10 minutes of simmering, you’ll notice the broth has turned a beautiful milky white. This indicates that the delicious essence of the flatfish has been fully extracted. Turn off the heat for a moment.
Step 5
Carefully remove the simmered flatfish from the pot. Using chopsticks or a fork, gently flake the fish meat away from the bones. Discard all the bones and skin meticulously. Set the tender flakes of flatfish aside for later.
Step 6
Return the pot with the fish broth to medium heat. If needed, top up with a little more water. Add the flaked flatfish meat back into the pot and let it simmer. Allow the fish to meld with the broth, infusing it with its delicate flavor.
Step 7
Now, it’s time to add the savory soybean paste (Doenjang). Stir it well into the broth until it’s completely dissolved. If your soybean paste has large chunks of soybean, consider straining it through a sieve before adding it to the pot for an even smoother texture.
Step 8
After dissolving the soybean paste, add the cooking wine (Mirin) and minced garlic. Bring it back to a gentle simmer. Taste the broth and adjust the seasoning with salt as needed, according to your preference. Let it simmer for another 10 minutes to allow the flavors to deepen beautifully.
Step 9
Towards the very end of the cooking process, add the prepared fresh mugwort to the soup.
Step 10
It’s important not to overcook the mugwort once added. Prolonged simmering can diminish its wonderfully fresh, aromatic qualities. Just let it simmer briefly until the mugwort is tender and slightly wilted. And there you have it – your delicious ‘Flatfish and Mugwort Soup,’ bursting with the flavors of spring! Serve hot and enjoy.
