Mussel and Seaweed Soup recipe - ingredients, nutrition and when to eat it
A clear soup combining the refreshing umami of mussels with the gentle aroma of seaweed.
A clear soup combining the refreshing umami of mussels with the gentle aroma of seaweed. It’s a good choice for a light winter breakfast with rice or a warm lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 579.5g serving): 142.7 kcal · protein 12.8g · carbohydrate 9.3g · fat 5.8g · sodium 836.8mg
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: Soak the seaweed thoroughly, squeeze it dry, and stir-fry it before adding the broth to keep the soup clear and bring out its nutty aroma.
Tips: Mussels can become tough if overcooked, so add them after the broth boils and cook just until they’re done.
Tips: It’s best to discard any mussels whose shells remain closed.
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Ingredients (1 serving)
- Mussels — 100 g
- Dried seaweed — 5 g
- Sesame oil — 1 tsp
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Green onion — 10 g
- Water — 450 ml