Oyster and Seaweed Soup with Rice recipe - ingredients, nutrition and when to eat it
Oyster and seaweed soup with rice is a winter one-bowl meal made by adding rice to soup simmered with oysters and seaweed.
Oyster and seaweed soup with rice is a winter one-bowl meal made by adding rice to soup simmered with oysters and seaweed. It has a gentle taste of the sea and a light broth, making it a lovely choice for lunch or dinner on a cold day.
Soups & stews · 25 minutes to cook
Nutrition (per 777g serving): 454.4 kcal · protein 16.5g · carbohydrate 74.7g · fat 7.4g · sodium 1148.8mg
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 turn tough if cooked too long, so add them at the end and cook just until done.
Tips: Adding rice straight to the soup makes the broth thicker. You can also serve the rice and soup separately and combine them to taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Oysters — 100 g
- Dried seaweed — 5 g
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Korean soup soy sauce — 1 tsp
- Water — 450 ml