Cockle Seaweed Soup recipe - ingredients, nutrition and when to eat it
This soup is made with tender rehydrated seaweed and cockles. The seaweed’s subtle ocean aroma pairs with the cockles’ chewy, mild flavor, making it a lovely…
This soup is made with tender rehydrated seaweed and cockles. The seaweed’s subtle ocean aroma pairs with the cockles’ chewy, mild flavor, making it a lovely match for rice. It’s just right when you want a warm meal at home on a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 598g serving): 122 kcal · protein 11g · carbohydrate 5.2g · fat 5.5g · sodium 1172mg
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: Sauté the seaweed in sesame oil first to bring a nutty aroma to the broth.
Tips: Cockle meat can turn tough if cooked too long, so add it at the end and cook briefly.
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Ingredients (1 serving)
- Cockle Meat — 80 g
- Dried Seaweed — 5 g
- Sesame Oil — 1 tsp
- Garlic — 1 clove
- Soup soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml