Mussel and Spinach Soup recipe - ingredients, nutrition and when to eat it
A winter soup simmered with spinach and doenjang, bringing out the mussels’ briny, savory flavor.
A winter soup simmered with spinach and doenjang, bringing out the mussels’ briny, savory flavor. It’s light and tasty with rice, and makes a lovely warm lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 700.5g serving): 126.1 kcal · protein 15.5g · carbohydrate 11g · fat 2.6g · sodium 430.6mg
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 release salt as they cook, so taste the broth first and add doenjang or salt a little at a time.
Tips: Spinach turns soft if cooked too long, so add it at the end and cook briefly.
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Ingredients (1 serving)
- Mussel meat — 100 g
- Spinach — 80 g
- Doenjang — 0.5 Tbsp
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g