Ever craved something warm on a Sunday morning but lacked the energy to spend an hour cooking? Mugwort is that herb you sometimes spot at the market without really knowing what to do with it. This bowl solves both problems at once.
The broth is a light yellow, almost translucent, with green sprigs drifting gently on the surface. The poached egg rests in the center — pearly white, the yolk still trembling under the spoon. A camphor-like and very slightly aniseed scent rises from the bowl, discreet yet present. It’s exactly the kind of dish that looks simple in photos but surprises you at the first sip.
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