Oyster Rice Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made by simmering oysters, bean sprouts, and rice together in one pot.
This clear soup is made by simmering oysters, bean sprouts, and rice together in one pot. The refreshing broth pairs beautifully with tender oysters, making it perfect for a winter breakfast or a warm lunch.
Seafood · 25 minutes to cook
Nutrition (per 814g serving): 500.3 kcal · protein 23.3g · carbohydrate 76g · fat 9.2g · sodium 1191mg
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: Oysters can become tough if simmered too long, so add them near the end and cook them briefly.
Tips: Cook the bean sprouts without opening the lid too often to reduce their raw, grassy smell.
Tips: After adding the rice to the broth, stir gently just once or twice so it doesn’t stick to the bottom.
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Ingredients (1 serving)
- Oyster — 80 g
- Cooked rice — 210 g
- Soybean sprouts — 50 g
- Egg — 1 pc
- Green onion — 10 g
- Garlic — 1 tsp
- Kelp — 1 piece
- Water — 400 ml
- Soy sauce — 1 tsp
- Salt — 1 pinch
- Sesame oil — 0.5 tsp