Mugwort soup. Spring-flavored mugwort. How to make mugwort soup
The soup is deeper and cooler because I chopped white-legged shrimp and boiled it together. And it's spring-flavored mugwort soup with roasted bean powder and steamed savory.
2 serving
Within 60 minutes
배고픈엄마
Ingredients
  • Mugwort
    3handful
  • Shrimp meat
    150g
  • Soybean paste
    3TS
  • Sea tangle
    8cup
  • bean powder
    3TS
  • crushed garlic
    1/2TS
  • leek
    1ea
Cooking Steps
STEP 1/11
This is mugwort from the garden in front of my house. Mugwort is young in the shade, and mugwort is big under the sun. I picked mugwort that wasn't too young or too big.
STEP 2/11
It's mugwort that was dug cleanly without trimming, so I washed it by shaking it 2-3 times in running water.
STEP 3/11
Wash it, strain it, and hold the mugwort with one hand... I prepared 3 handfuls of mugwort.
STEP 4/11
If mugwort is tangled, it is uncomfortable to eat. Cut it with a knife because it's sticky.
STEP 5/11
Chop 150g of shrimp in a pot and add 3 tablespoons of soybean paste.
STEP 6/11
Then pour 8 cups of anchovy broth from kelp and boil it over medium heat.
STEP 7/11
When the soup boils, I took out the foam. It doesn't matter if you don't walk.
STEP 8/11
Then add the prepared mugwort and boil it. As mugwort ripens, the scent of mugwort spreads.
STEP 9/11
Then add 3 tablespoons of roasted bean powder and stir it so that it doesn't lump.
STEP 10/11
Lastly, add 1/2 large spoon of minced garlic and 1 small green onion and boil it again.
STEP 11/11
Delicious mugwort soup is complete
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