📌 Mugwort and Poached Egg Soup
Posted 17 April 2026 by: Admin
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.
Why you’ll love this recipe
Ingredient Notes
Fresh mugwort, eggs, ginger, and garlic: four ingredients that make all the difference.
- Fresh Mugwort (artemisia) : This is the key herb of the dish. You can find it fresh or dried in herbalist shops or Asian markets. Fresh is definitely better — it releases an earthy, slightly camphorous scent that transforms completely with heat. If you can’t find it, fresh tarragon can help aromatically, though the result will be different.
- Eggs : Use fresh eggs, preferably farm eggs with a bright orange, almost reddish yolk. A fresh egg holds its shape better during poaching — the white tightens around the yolk instead of spreading into ghostly filaments in the broth.
- Chicken broth : Homemade if you have it, otherwise a good quality cube. Avoid overly salty cubes — you’ll be slightly reducing the liquid during infusion, which concentrates the flavors and Therefore the salt too.
- Ginger : One small slice, no more. Ginger here is a base note, not the main character. Too much, and it completely wipes out the mugwort. A two-centimeter slice is enough.
Prepare your broth the day before if you can
Homemade chicken broth really changes the outcome. Keep carcasses in the freezer — two hours of simmering on Saturday, and on Sunday you have a base that already smells like something. If using a cube, dissolve it in very hot water then heat over medium heat with the ginger slice and mugwort sprigs. After five minutes, the smell in the kitchen changes: something herbaceous and rustic takes over. Let it infuse for another two minutes on very low heat. Taste. Adjust the salt before continuing.
Let it simmer — never a rolling boil
This is the absolute rule of poaching. A rolling boil is a guarantee for an exploded egg with the white scattered to the four corners of the pot. You want small bubbles rising slowly, as if the liquid is breathing. Remove the mugwort sprigs at this stage — they would get in the way of poaching and continue to infuse, risking bitterness. Crack each egg into a cup first, then slide it gently along the side of the pot into the simmering liquid.
Don’t touch anything for three minutes
Seriously. This is the hardest part. The white gradually whitens from the edges toward the center, like a tide moving slowly over light beige sand. After three minutes, the white is set and the yolk is still runny — test with the tip of a spoon; it should tremble slightly under pressure, like a jelly that isn’t quite set. Remove the egg gently with a slotted spoon and place it on a clean cloth for a second to drain.
Finish in the bowl, not the pot
Place the egg in a preheated deep bowl — it seems minor, but a cold bowl cools the soup in twenty seconds. Pour the hot filtered broth over it, add a few sprigs of raw fresh mugwort for color and contrast, and a pinch of white pepper. If you have toasted sesame oil, a few drops change everything: a roasted hazelnut scent rises immediately, visually binding the broth and the egg. Serve immediately. The bowl waits for no one.
Tips & Tricks
- Always crack your eggs into a cup before sliding them into the broth — you control exactly when they enter the liquid and avoid the nasty surprise of a shell in the dish.
- If your broth is too salty, add a quarter of a raw potato in chunks during the infusion. It absorbs part of the salt like a sponge. Remove it before serving.
- Dried mugwort works, but use half the amount of the fresh version. It is more concentrated and can quickly make the broth bitter with an unpleasant aftertaste if you overdo it.
What is mugwort and where can I find it?
Mugwort (artemisia vulgaris) is an aromatic herb with a camphorous scent, widely used in Asian cuisine and herbal medicine. You can find it fresh in Asian grocery stores, some organic markets, or at an herbalist. The dried version is available online or in medicinal plant shops.
Can I use dried mugwort instead of fresh?
Yes, but use half the quantity. Dried mugwort is more concentrated and can quickly make the broth bitter if you use too much. Count about 1 level teaspoon for two servings instead of 10g of fresh.
How do I prevent the white from spreading into filaments in the broth?
Two things: very fresh eggs (the white of a fresh egg is more compact and tightens naturally) and a broth that simmers gently without boiling. Crack the egg into a cup first, slide it along the wall, and don’t touch anything for three minutes.
Can I prepare the soup in advance?
The infused broth can be prepared the day before without any problem — it even improves in flavor. However, poached eggs must always be made at the last moment. A reheated poached egg becomes rubbery and loses its appeal.
How can I make the soup more filling if I’m really hungry?
Add rice noodles or soy vermicelli directly into the hot broth. Slips of silken tofu, a few spinach sprouts, or a handful of sliced shiitake mushrooms fit in very well without making the soup heavy.
What can I replace mugwort with if I really can’t find any?
Fresh tarragon is the closest substitution aromatically: slightly aniseed, a bit camphorous. Chives or flat-leaf parsley also work but give a more neutral result. The soup remains good, just different.
Mugwort and Poached Egg Soup
Asian
Appetizer
A chicken broth infused with fresh mugwort and ginger, featuring a poached egg with a runny yolk. Simple, fast, comforting.
Ingredients
- 800 ml chicken broth (homemade or quality cube)
- 2 fresh eggs (preferably farm eggs)
- 10 g fresh mugwort (about 5-6 sprigs)
- 1 slice (2 cm) fresh ginger
- 1 tsp toasted sesame oil
- 1 pinch ground white pepper
- salt to taste
Instructions
- 1Pour the broth into a saucepan, add the ginger slice and the mugwort sprigs. Heat over medium heat.
- 2Let infuse for 7 minutes on low heat until a clear herbaceous and camphorous scent is released.
- 3Remove the mugwort sprigs and the ginger. Taste the broth and adjust salt.
- 4Maintain the broth at a gentle simmer — small bubbles rising slowly, no rolling boil.
- 5Crack each egg separately into a cup.
- 6Gently slide the eggs one by one into the simmering broth by sliding them along the side of the pan.
- 7Poach for 3 minutes without touching, until the white is set and the yolk is still trembling.
- 8Remove each egg with a slotted spoon and place in a preheated deep bowl.
- 9Pour the hot broth over it, add a few sprigs of raw fresh mugwort, a pinch of white pepper, and a few drops of sesame oil. Serve immediately.
Notes
• The infused broth can be prepared the day before and keeps for 2 days in the refrigerator. Reheat gently before poaching the eggs.
• For a more complete version, add 60g of rice vermicelli or a few slices of silken tofu directly to the hot broth before serving.
• Toasted sesame oil is optional but recommended: a few drops are enough to transform the broth. Do not heat it — always add it to the bowl at service time.
Nutrition Facts (per serving, estimated)
| 145 kcalCalories | 9 gProtein | 3 gCarbs | 10 gFat |
