Clear and Savory Mussel Seaweed Soup with Fresh Mussels
Explosion of Umami! Mussels Seaweed Soup with Fresh Mussel Meat – Perfect for Breakfast or a Homestyle Meal
The versatility of seaweed soup is truly endless! Depending on what you add, the flavor profile can vary so much. Today, I’ve made a seaweed soup with fresh mussel meat, which is perfect for a morning meal. Packed with seasonal fresh mussels, this Mussel Seaweed Soup is incredibly refreshing and maximizes its savory depth. Shall we cook it together?
Ingredients
- 15g dried seaweed
- 300g fresh mussel meat
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1.5L water
- A little sesame oil
Cooking Instructions
Step 1
First, prepare 15g of dried seaweed. Soak the seaweed in cold or lukewarm water for about 10-15 minutes until it’s fully rehydrated. Once softened, drain the seaweed and squeeze out excess water thoroughly.
Step 2
While the seaweed is soaking, let’s prepare the fresh mussel meat. Look for mussels that appear plump and not spread out; these are the freshest. If they have a strong fishy smell, they might be past their prime, so be cautious. Most commercially sold fresh mussel meat is pre-cleaned, but sometimes tough beard-like threads or shell fragments might remain. I use scissors to trim these off.
Step 3
Occasionally, broken shell fragments can stick to the mussel meat. To ensure they are clean, rinse them under running water multiple times, gently swishing them around. After rinsing thoroughly, drain them well in a colander.
Step 4
Now, let’s start cooking! Drizzle about 1-2 tablespoons of sesame oil into a pot. Medium heat is ideal here, as it helps to enhance the flavors of the ingredients without burning the oil.
Step 5
Once the sesame oil is lightly heated, add the rehydrated and squeezed seaweed. Stir-fry the seaweed for about 2-3 minutes until it’s fragrant. Sautéing the seaweed well will contribute to a deeper, more tender soup.
Step 6
After sautéing the seaweed, add 2 tablespoons of soy sauce for soup (guk-ganjang). Continue to stir-fry until the seaweed becomes tender, for another 2-3 minutes. This step helps to soften the seaweed and release its subtle sweetness and umami.
Step 7
Once the seaweed is well-sautéed and fragrant, pour in 1.5 liters of water and bring it to a boil over high heat. The amount of water can be adjusted to your preference for a clearer or richer broth.
Step 8
When the water reaches a rolling boil, reduce the heat to medium-low and let it simmer gently. Seaweed soup tastes best when simmered for a long time, so let it cook for about 10-15 minutes. Skim off any foam or impurities that rise to the surface during simmering to ensure a clean and delicious broth.
Step 9
When the seaweed is tender and well-cooked, add the fresh mussel meat and bring it back to a gentle boil. Mussels can become tough if overcooked, so simmer for just 2-3 minutes after adding them.
Step 10
Mussels naturally have a certain level of saltiness, so after simmering for about 5 minutes with the mussels, taste the soup and adjust the seasoning as needed. If it’s not salty enough, you can add a little salt or more soy sauce for soup. Adding a pinch of minced garlic is also a nice optional touch.
Step 11
Voila! Without needing any separate broth, this Mussel Seaweed Soup is ready, boasting a refreshing taste and an explosion of umami thanks to the fresh mussels. Especially during their season, mussels are plump and sweet, offering a delicious experience without any fishiness. Serving it with a bowl of warm rice and kimchi will warm your soul and bring a sense of comfort.
Step 12
On these chilly days, a warm soup is an absolute must! Having a pot of Mussel Seaweed Soup ready can be incredibly comforting and makes for a substantial breakfast. Instead of the usual beef seaweed soup, try making this special Mussel Seaweed Soup with fresh, seasonal mussels. The rich, deep broth is delightful, and it’s a hearty, nourishing meal akin to a tonic. Enjoy a healthy table filled with seasonal ingredients!
