Fragrant Rockfish and Mugwort Soup: A Springtime Delight
Fragrant Rockfish and Mugwort Soup: A Springtime Delight
Nourishing Rockfish and Mugwort Miso Soup for Seniors, Digestive Spring Tonic, Healthful Spring Superfood
Indulge in the aromatic embrace of fresh mugwort with this easily digestible rockfish and mugwort miso soup, a perfect springtime health tonic. Its delicate flavors are ideal for boosting vitality during the warmer months.
Ingredients- 1 medium Rockfish (Flounder is a good substitute)
- 1 large bunch Fresh Mugwort
- 1.5 liters Water
- 2 Tbsp Miso Paste
- 3 Tbsp Mirin (or cooking sake)
- 1 Tbsp Dried Shrimp Powder
- 0.3 Tbsp Brown Sugar (approx. 1/3 tsp)
- Salt to taste
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Freshness is key to a delicious dish!
Step 2
If you purchased your rockfish from a market, it’s often pre-cleaned with scales removed, guts gutted, and head and fins trimmed. Simply rinse it thoroughly under running water.
Step 3
Examine the mugwort. If the stems are slightly dirty, trim them. Remove any yellowed or wilted leaves. Then, rinse the mugwort gently multiple times under cool running water to remove any dirt or debris. Avoid washing too vigorously to preserve its delicate aroma.
Step 4
In a deep pot, combine 1 liter of water and the prepared rockfish. Add half a tablespoon of salt. Bring to a gentle simmer over medium heat and cook for about 10 minutes until the fish is cooked through. Skim off any foam that rises to the surface for a clearer broth. Carefully remove the cooked fish and set it aside to cool slightly.
Step 5
Once the rockfish is cool enough to handle, carefully separate the flesh from the bones and any small remaining bones. You want to end up with just the tender fish fillets.
Step 6
To the fish broth remaining in the pot, add about 50ml more water. Add the flaked rockfish flesh. Dissolve the 2 tablespoons of miso paste into the broth and simmer gently over medium-low heat for another 10 minutes, allowing the savory miso flavor to infuse the soup.
Step 7
Now, enhance the soup’s flavor profile. Stir in the 3 tablespoons of mirin, 1 tablespoon of dried shrimp powder, and 0.3 tablespoon of brown sugar. Taste the soup and adjust the seasoning with salt if needed. The sweetness should be subtle, so feel free to adjust the sugar amount accordingly.
Step 8
Add the thoroughly washed mugwort to the pot. It’s important not to overcook the mugwort; cook it just long enough to become tender while retaining its fresh aroma and a slight bite.
Step 9
Simmer briefly until the mugwort is tender, and your delicious Rockfish and Mugwort Miso Soup is ready! Enjoy this healthful and fragrant soup, a true taste of spring.
