Hairtail #MugwortSoup

20260422, #BreakfastDiary 1698, 11°C/cloudy Sneezing, a first wet dream, a first bout of flu, pain that suddenly arrives, the changes that happen in the body when we love someone, things like aging. To those of us accustomed to narratives of events, these records might feel a little unfamiliar and strange. But look a little closer, and what emerges isn't a narrative of events but a narrative of time. If we call the span from a person's birth to the moment they meet death 'life,' then isn't life, above all else, a story of the body? The first cry we ever let out, the first desire we ever felt, the moment aging begins, the last scenery we face before closing our eyes - all of it belongs to the body. (Shin Yu-jin, A Man's Lifelong Record of His Body, Kept Since Age 12 [.txt]) So when was it, exactly, that my body came to know the taste of hairtail and the scent of mugwort? About 250kcal, Hairtail #MugwortSoup.

150g mugwort, 1 anchovy stock packet, 1T miso, 1/4 radish, 4 pieces hairtail, 1T tuna extract, 1T perilla seed powder, a little cheongyang chili and red chili

1. Pour 800ml water into a pot, dissolve in the anchovy stock and 1T miso, and make the broth. 2. Add the radish sliced into thin squares and boil until it's cooked to about al dente, then add the boneless hairtail, 1T tuna extract, red chili, and cheongyang chili, and boil a bit more. (Store-bought boneless hairtail - there's really not much to it, but still.) 3. Add the mugwort and perilla seed powder, boil for 1 minute, then turn off the heat. 1 minute is enough. 4. Plate it and eat with cold rice stirred in.