Healthy Seaweed Soup with Clams

Nostalgic Beginnings

When I think of Seaweed Soup with Clams, my mind drifts back to cozy family gatherings. The aroma of the seaweed blending with the fresh clams brings a wave of nostalgia. Preparing this soup always takes me on a culinary journey back to my roots. Seaweed Soup with Clams is a dish that I cherish deeply, not just for its comforting taste but for the memories it evokes.

Family Traditions

Growing up, Seaweed Soup with Clams was a staple on our dinner table, especially during birthdays. My grandmother used to tell me that this soup, rich in nutrients, was traditionally given to nursing mothers in Korea. I remember watching her prepare it, soaking the seaweed and cleaning the clams with such care. Every step in making Seaweed Soup with Clams was a labor of love, and I’ve inherited that same dedication.

Simple Ingredients, Rich Flavors

One of my favorite parts about making Seaweed Soup with Clams is the simplicity of the ingredients. You don’t need much: just dried seaweed, fresh clams, garlic, and a few seasonings. Yet, the result is a soup so rich and flavorful, it feels like a gourmet meal. Each time I cook it, I’m reminded of the beauty in simplicity and the joy of creating something wonderful from basic, wholesome ingredients.

A Taste of Home

As I ladle the finished Seaweed Soup with Clams into bowls, the smell fills the kitchen, inviting everyone to gather around. The clams, nestled among the tender seaweed, are a sight to behold. It’s more than just a meal; it’s a connection to my heritage and a way to share that history with others. Every spoonful of Seaweed Soup with Clams is a taste of home, warmth, and tradition.

Chef’s Notes- Seaweed Soup with Clams

• Soaking Seaweed: Make sure to soak the seaweed for at least 30 minutes to rehydrate it fully. Rinse it several times to remove any excess salt or impurities.
• Cleaning Clams: Soaking clams in salted water helps them expel any sand or grit. Rinse them thoroughly to ensure no sand ends up in your soup.
• Garlic Prep: Finely chop the garlic to release its full flavor. You can also use a garlic press for a finer consistency.
• Fish Sauce vs. Soy Sauce: Fish sauce adds a deep umami flavor typical in Korean dishes. For a vegetarian version, soy sauce is a great alternative but adjust the quantity to taste.
• Sesame Oil Drizzle: Adding sesame oil at the end of cooking enhances the aroma and adds a nutty flavor. Be sure not to overuse it, as it can overpower the dish.
• Balancing Flavors: Taste the soup before serving and adjust the salt level if needed. The saltiness can vary depending on the brand of fish sauce used.
• Cooking Clams: Cook the clams just until they open. Overcooking can make them tough and chewy. Discard any clams that do not open.
• Serving Suggestions: This soup is best enjoyed hot. Serve with a side of steamed rice and kimchi to make a complete Korean meal.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the clams.

Seaweed Soup with Clams

Recipe by Jojo Espiritu

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

20

minutes

Cooking time

40

minutes

Calories

150

kcal

Total time

1

hour 

Dive into the flavors of the sea with this delightful Seaweed Soup with Clams! This dish combines the nutritious benefits of dried seaweed with the fresh, briny taste of clams. Perfect for any occasion, this soup is a staple in Korean cuisine and is sure to become a favorite in your household. Enjoy it on birthdays, or any day you crave a comforting bowl of goodness!

Ingredients

• Seaweed Preparation

• 1 ounce dried seaweed (miyeok) soaked in cold water for 30 minutes

• Clams

• 2 pounds fresh clams cleaned and rinsed

• Soup Base

• 8 cups water

• 5 cloves garlic finely chopped

• 2 tablespoons fish sauce (or soy sauce)

• 2 to 3 teaspoons toasted sesame oil

• Garnish

• 4-5 green onions finely sliced

• Kosher salt to taste

Directions

• Mix 1 tablespoon kosher salt with 4 cups cold water in a bowl to create a brine. Soak the clams for 30 minutes to remove any sand or dirt. Drain and rinse thoroughly.
• Drain the soaked seaweed and rinse it several times. Squeeze out excess water and cut into bite-sized pieces.
• In a large pot, combine the seaweed and 8 cups of water. Cover and cook over medium-high heat for 20-25 minutes until the seaweed softens and flavors the water.
• Add the cleaned clams, minced garlic, and fish sauce to the pot. Stir well and cover again. Cook for about 15 minutes over medium-high heat until the clams open up and release their flavor into the broth.
• Remove the pot from heat. Drizzle toasted sesame oil over the soup and stir gently. Ladle the soup into serving bowls and garnish with chopped green onions.
• Serve immediately with steamed rice and kimchi on the side for a complete meal.

Equipment

• Chef’s Knife
• Cutting Board
• large pot
• measuring cups and spoons
• mixing bowls

Nutrition Facts

• Calories: 150kcal
• Carbohydrates: 10g
• Protein: 15g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 30mg
• Sodium: 800mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 1g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 10mg
• Iron: 20mg

FAQ- Seaweed Soup with Clams

Can I use other types of seafood?

Yes, you can substitute clams with mussels, shrimp, or even scallops. Just adjust the cooking time accordingly.

What if I can’t find miyeok (dried seaweed)?

You can use wakame as an alternative. It has a similar texture and taste, making it a suitable substitute.

Is there a vegetarian version of this soup?

Yes, for a vegetarian version, replace the fish sauce with soy sauce and use tofu or mushrooms instead of clams.

How do I know when the clams are cooked?

The clams are cooked when they open up. Discard any clams that do not open, as they may not be safe to eat.

Can I make this soup ahead of time?

Yes, you can prepare the soup base ahead of time and add the clams just before serving. This ensures the clams are perfectly cooked and not overdone.