Clean Mussel Seaweed Soup with Deep Flavor
Clean Mussel Seaweed Soup with Deep Flavor
How to Make Refreshing and Clean Mussel Seaweed Soup That You’ll Never Get Tired Of
Introducing a recipe for Mussel Seaweed Soup, featuring rich umami and a refreshing broth! This soup will have you finishing your rice bowl in no time. The delightful combination of the seafood’s natural brine and the soft seaweed creates a comforting and soothing dish that’s not only perfect for special occasions but also suitable for everyday meals, boasting a deep and clean flavor. Unlike the typical beef seaweed soup, this version offers a distinct charm, and we highly recommend it for those who especially prefer a cool and refreshing broth. We gently stir-fry the seaweed in sesame oil to enhance its savory aroma, and the refreshing umami from the fresh mussels makes it an excellent choice for a hangover cure. The spicy kick from the red chili peppers cuts through any richness and adds a delightful zest, making it even more enjoyable. Follow along now to create a wonderful one-bowl meal at home!
Ingredients- 10g dried seaweed
- 200g prepared mussel meat
- 1 red chili pepper
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp minced garlic
- 600mL water (approx. 3 cups)
- 1/3 tsp black pepper powder
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 tsp salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare 10g of dried seaweed. Seaweed expands considerably when rehydrated, so 10g is usually enough for about two generous servings. Soak the seaweed in cold water for about 10 minutes until fully softened.
Step 2
Thinly slice the red chili pepper diagonally, about 0.5cm thick, for garnish. Its slightly spicy aroma will add a refreshing note to the soup, enhancing its overall flavor.
Step 3
Once rehydrated, place the seaweed in a sieve and gently squeeze out excess water. Be careful not to squeeze too hard, as this can remove some of the seaweed’s delicious flavor.
Step 4
Now, heat a pot over medium heat for about 3 minutes. Add 1 tablespoon of cooking oil and 1 tablespoon of sesame oil. Then, add the drained seaweed and stir-fry for about 5 minutes until fragrant and slightly toasted. Stir-frying the seaweed brings out its nutty aroma and deepens its flavor. Once the seaweed is nicely sautéed, pour in 600mL of water. Add 1 tablespoon of soup soy sauce and 1 tablespoon of regular soy sauce to season the broth.
Step 5
When the seasoned broth comes to a boil, add the prepared 200g of mussel meat and the sliced red chili pepper, along with 1/3 teaspoon of black pepper powder. Once it boils again, stir in 1 tablespoon of minced garlic to finish. Your delicious Mussel Seaweed Soup is almost ready! Taste the soup and adjust the seasoning with salt if needed.
Step 6
Nowadays, pre-cooked mussel meat sold in supermarkets is often plump and flavorful, making it great for soups. While quality can vary between brands, the mussels I used this time were excellent for creating a clear broth and had a wonderful natural sweetness.
Step 7
We’ve made it through the recipe for refreshing Mussel Seaweed Soup! If you’re looking for a simple yet deeply flavorful soup recipe, I highly recommend giving this a try. Enjoy it with a warm bowl of rice! 🙂
