Sea Clam and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This home-style soup is made by sautéing sea clams and seaweed in sesame oil, then simmering them.
This home-style soup is made by sautéing sea clams and seaweed in sesame oil, then simmering them. The clams’ delicate sweetness pairs well with the tender seaweed for a warm, comforting meal.
Seafood · 30 minutes to cook
Nutrition (per 600.5g serving): 117.3 kcal · protein 10.3g · carbohydrate 6.4g · fat 5.6g · sodium 830mg
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: Sauté the seaweed well to bring out a nutty aroma in the broth.
Tips: Sea clams can turn tough if cooked too long, so lower the heat once they’re cooked through and finish the soup.
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Ingredients (1 serving)
- Pen shell meat — 80 g
- Dried seaweed — 8 g
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Korean soup soy sauce — 1 tsp
- Water — 500 ml