Refreshing and Savory Mussel and Seaweed Soup
The Ultimate Recipe for Deep and Rich Seaweed Soup with Wild Mussels (Supp)
This Supp Seaweed Soup, made with fresh wild mussels, offers a refreshing, savory, and deeply rich broth that is simply unparalleled. The longer it simmers, the more profound and intense the flavor becomes, making it incredibly addictive. Experience a hearty and satisfying meal crafted with the finest ingredients!
Main Ingredients- Dried seaweed 80g
- Wild mussels (Supp) 10 pieces
- Anchovy broth 1L
- Sesame oil 2 Tbsp
- Soy sauce for soup 1 Tbsp
- Fish sauce 1 Tbsp
- Cooking wine (Mirin/Cheongju) 2 Tbsp
- Ground perilla seeds 3 Tbsp
- Salt to taste (for seasoning)
Cooking Instructions
Step 1
First, prepare 80g of dried seaweed by soaking it in cold water for about 30 minutes until it becomes fully softened and pliable.
Step 2
Once the seaweed is rehydrated, gently rub and rinse it several times under running water to remove any sand or debris. After thoroughly rinsing, cut the seaweed into bite-sized pieces with scissors. Aim for pieces that offer a pleasant chew.
Step 3
The wild mussels (Supp) are already shelled and cleaned, and they have been blanched and cooked before being frozen. This means you can use them directly without the hassle of cleaning and boiling.
Step 4
If the frozen mussels are quite large, it’s best to cut them into slightly larger pieces for easier eating. Avoid cutting them too small, as this can diminish their texture.
Step 5
Now, heat 2 tablespoons of sesame oil in a pot over medium heat. Add the prepared mussels and sauté for about 3 minutes. This process will release their savory flavors and infuse them with the aroma of sesame oil.
Step 6
After sautéing the mussels, add the soaked and cut seaweed to the pot. Pour in 1 tablespoon of soy sauce for soup and stir-fry together for another 1-2 minutes, allowing the seaweed to absorb some seasoning. Next, pour in 1 liter of anchovy broth, cover the pot with a lid, and bring to a boil over medium heat. Let it simmer gently for about 15 minutes, allowing the seaweed and mussels to cook through.
Step 7
After 15 minutes, add 1 tablespoon of fish sauce, 2 tablespoons of cooking wine, and 3 tablespoons of ground perilla seeds. Continue to simmer for another 5 minutes. The ground perilla seeds will create a creamy texture and add a nutty richness to the broth. Finally, taste the soup and adjust the seasoning with salt if needed to achieve your desired flavor. Your delicious Supp Seaweed Soup is now ready!
Step 8
I personally prefer to omit garlic and scallions in my seaweed soup, but feel free to add a bit of minced garlic and chopped green onions at the end if you enjoy those flavors. Enjoy your meal!
