Napa Cabbage and Oyster Soup recipe - ingredients, nutrition and when to eat it
A clear soup that brings together the gentle sweetness of napa cabbage and the briny aroma of oysters.
A clear soup that brings together the gentle sweetness of napa cabbage and the briny aroma of oysters. It’s a comforting, mild choice with warm rice on a cold winter evening.
Soups & stews · 20 minutes to cook
Nutrition (per 762g serving): 154.3 kcal · protein 17.5g · carbohydrate 14.7g · fat 2.8g · sodium 1614.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can become tough if overcooked, so add them at the end and cook them briefly.
Tips: Add the thicker cabbage stems first so the stems and leaves finish cooking at about the same time.
Tips: Rinse the oysters gently, checking for any shell fragments, before using them.
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Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 8 pc
- Kelp — 5 g
- Napa cabbage — 120 g
- Oysters — 100 g
- Green onions — 20 g
- Garlic — 2 pc
- Salt — 0.5 tsp