Mussel and Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This clear soup combines the refreshing umami of mussels with the savory flavor of soybean paste.
This clear soup combines the refreshing umami of mussels with the savory flavor of soybean paste. It's a light but warming choice for lunch or dinner with hot rice on a cold day.
Soups & stews · 20 minutes to cook
Nutrition (per 515g serving): 142.6 kcal · protein 17g · carbohydrate 10.2g · fat 3.5g · sodium 1030.6mg
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: Mussels can become tough if boiled too long, so add the green onion as soon as the shells open and finish cooking.
Tips: Instead of stirring soybean paste directly into the broth, place it in a small sieve and press it through with a spoon to reduce lumps.
Tips: Gently remove debris from the mussel shells with a brush or by rubbing the shells together.
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Ingredients (1 serving)
- Mussels — 120 g
- Water — 350 ml
- Doenjang — 1 Tbsp
- Green onion — 20 g
- Garlic — 1 tsp