Spicy Mussel and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This soup is made with mussels and seaweed, with chili powder adding a lively kick.
This soup is made with mussels and seaweed, with chili powder adding a lively kick. The briny mussel broth pairs with tender seaweed, making it a lovely dinner with rice on a chilly evening.
Soups & stews · 25 minutes to cook
Tips: Sauté the seaweed in sesame oil first so its nutty aroma infuses the broth.
Tips: Add the chili powder while sautéing the mussels, and avoid cooking it for too long so it doesn’t turn gritty.
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Ingredients (1 serving)
- Mussel meat — 100 g
- Dried seaweed — 5 g
- Chili powder — 0.5 tsp
- Garlic — 1 pc
- Sesame oil — 0.5 tsp
- Soy sauce — 1 tsp
- Water — 400 ml