Seaweed and Oyster Soup recipe - ingredients, nutrition and when to eat it
This winter soup combines the delicate texture of green laver with the rich ocean flavor of oysters in a clear broth.
This winter soup combines the delicate texture of green laver with the rich ocean flavor of oysters in a clear broth. It’s a comforting choice for lunch or dinner when you’re craving a warm, soothing soup.
Soups & stews · 15 minutes to cook
Nutrition (per 578g serving): 195.1 kcal · protein 15.6g · carbohydrate 14.4g · fat 9.8g · sodium 987.7mg
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: Green laver can lose its flavor and color if simmered too long, so it’s best added at the end.
Tips: Avoid stirring the oysters too vigorously so they keep their shape.
Tips: Excess water left in the green laver can dilute the broth, so drain it thoroughly after rinsing.
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Ingredients (1 serving)
- Water — 350 ml
- Maesaengi (green seaweed) — 80 g
- Oyster — 120 g
- Garlic — 1 pc
- Green onion — 15 g
- Sesame oil — 1 tsp
- Fish sauce — 1 tsp
- Salt — 0.5 g