Oyster and Maesaengi Seaweed Soup recipe - ingredients, nutrition and when to eat it
This clear winter soup brings together oysters and maesaengi seaweed, with a fresh taste of the sea.
This clear winter soup brings together oysters and maesaengi seaweed, with a fresh taste of the sea. The oysters’ soft, briny flavor pairs with the seaweed’s silky texture, making it lovely with rice. It’s especially comforting on a chilly evening or for lunch when you’re craving warm soup.
Soups & stews · 20 minutes to cook
Tips: Maesaengi can lose its aroma if simmered too long, so add it at the end and cook briefly.
Tips: Rinse the oysters gently to keep them from getting damaged.
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Ingredients (1 serving)
- Oysters — 100 g
- Seaweed — 50 g
- Anchovy stock — 400 ml
- Garlic — 0.5 tsp
- Fish sauce — 0.5 tsp
- Salt — 0.2 tsp