Scallop and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This clear winter soup is made with scallops, seaweed, and oysters. The shellfish broth has a clean, savory flavor that pairs well with the seaweed’s soft…
This clear winter soup is made with scallops, seaweed, and oysters. The shellfish broth has a clean, savory flavor that pairs well with the seaweed’s soft texture. Enjoy it warm with rice for lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 657.3g serving): 141 kcal · protein 15.7g · carbohydrate 6.6g · fat 5.7g · sodium 1562.6mg
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 seaweed gently in a sieve, swishing it around in a bowl of water to remove more grit.
Tips: Seaweed can turn mushy if cooked too long. Add it near the end, simmer briefly, then turn off the heat.
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Ingredients (1 serving)
- Scallop meat — 60 g
- Maesaengi (Korean seaweed fulvescens) — 1 handful
- Oyster — 50 g
- Water — 500 ml
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.5 tsp