Seafood and Pork Backbone Hangover Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made by simmering pork backbone with shrimp and blue crab, then adding dried greens and soybean sprouts.
This spicy soup is made by simmering pork backbone with shrimp and blue crab, then adding dried greens and soybean sprouts. The rich, savory bone broth comes together with the seafood’s clean, briny flavor for a satisfying lunch or dinner.
Seafood · 100 minutes to cook
Tips: After blanching the backbone, rinse between the bones thoroughly for a cleaner-tasting broth.
Tips: Add the seafood near the end so it doesn’t turn tough from overcooking.
Tips: If the broth tastes too salty, add a little water and adjust the seasoning at the end.
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Ingredients (1 serving)
- Pork backbone — 250 g
- Shrimp — 2 pc
- Blue crab — 0.5 pc
- Soybean sprouts — 0.5 handful
- Dried greens — 1 handful
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Korean red pepper flakes — 1 tsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Water — 700 ml
- Ground black pepper — 0.1 tsp