Mushroom and Maesaengi Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made with mushrooms, maesaengi seaweed, and oysters. The seaweed's silky texture and the oysters' fresh ocean flavor make it especially…
This clear soup is made with mushrooms, maesaengi seaweed, and oysters. The seaweed's silky texture and the oysters' fresh ocean flavor make it especially warming on a cold day.
Soups & stews · 15 minutes to cook
Nutrition (per 815g serving): 211.1 kcal · protein 21.7g · carbohydrate 23.2g · fat 8.7g · sodium 661.5mg
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: Rinse the maesaengi in a strainer by gently swishing it, and cut it once or twice with scissors if it is long.
Tips: Oysters become firm if overcooked, so add them before the maesaengi and cook them briefly.
Tips: After adding the maesaengi, stir gently so the broth does not become overly thick.
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Ingredients (1 serving)
- Oyster — 80 g
- Green laver — 1 handful
- Mushrooms — 1 handful
- Tofu — 0.3 block
- Kombu — 1 sheet
- Water — 450 ml
- Garlic — 1 tsp
- Green onion — 0.3 stalk
- Fish sauce — 1 tsp