Soup & Stew

Maesaengi & Mussel Soft Tofu Soup

Name: Maesaengi & Mussel Soft Tofu Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 5 g (⅓ pepper) Green chili pepper; 80 g Soft tofu (sundubu); 120 g Maesaengi (seaweed fulvescens); 120 g Mussels; 20 g (10 cm) Dried kelp (dasima); 60 g (10) Dried anchovies; 15 g (1 tbsp) Barley doenjang; 250 g Water

매생이순두부탕

A silky soup of maesaengi (fine seaweed), mussels and soft tofu in an anchovy-kelp broth with barley doenjang. Maesaengi and mussels are so full of natural flavor that no salt is needed; maesaengi is also rich in iron, vitamins and minerals.

10mPrep

15mCook

1Serving

EasyLevel

🥘 Ingredients

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Main

Green chili pepper5 g (⅓ pepper)

Soft tofu (sundubu)80 g

Maesaengi (seaweed fulvescens)120 g

Mussels120 g

Broth

Dried kelp (dasima)20 g (10 cm)

Dried anchovies60 g (10)

Barley doenjang15 g (1 tbsp)

Water250 g

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Rinse the maesaengi and drain in a sieve.

Maesaengi & Mussel Soft Tofu Soup — step 1

Make a broth with the water, kelp, anchovies and barley doenjang.

Maesaengi & Mussel Soft Tofu Soup — step 2

When the broth boils, add the maesaengi, mussels and soft tofu and simmer. Garnish with sliced green chili.

Maesaengi & Mussel Soft Tofu Soup — step 3

📊 Nutrition Facts (per serving)

10.4Calories (kcal)

1.1 gCarbs

1.1 gProtein

0.2 gFat

131.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.