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Korean-Style Seafood Soup
Recipes
Korean-Style Seafood Soup
8 servings
40 minutes total

Ingredients

  • 1 lb deveined medium shrimp, tails on
  • 16 littleneck clams, rinsed
  • 16 small mussels, cleaned
  • 2 tablespoons fresh ginger
  • 3 cloves garlic
  • 1 sweet onion
  • 2 leek stalks
  • 6 leaves Napa cabbage
  • 3 small bok choy
  • 4 green onions
  • 4 tablespoons sesame oil
  • 1 teaspoon pepper
  • 5 oz shredded carrots
  • 3 tablespoons red chili paste
  • 2 (32-oz) boxes chicken broth
  • 4 tablespoons soy sauce

Prep

    Steps

      1. Devein shrimp (if needed); rinse and clean clams and mussels, if needed (wash hands).
      2. Peel and mince ginger and garlic; thinly slice sweet onion. Cut and discard root end and green tops of leeks. Cut leeks lengthwise, then thinly slice into ½-inch pieces. Rinse sliced leeks well in large bowl of cold water. Carefully remove leeks from water and drain in a colander. Chop cabbage into bite-size pieces; slice bok choy into quarters and chop green onions into 2-inch pieces.
      3. Heat oil in large Dutch oven on medium for 1–2 minutes. Add garlic, ginger, and chili paste; sauté 2 minutes, stirring constantly. Stir in pepper, sweet onions, leeks, cabbage, green onions, and carrot; continue cooking 4 minutes, stirring occasionally, until vegetables have softened.
      4. Add broth, soy sauce, shrimp, clams, mussels, and bok choy; stir to blend. Cover pot with lid and bring to boil. Boil 8–9 minutes, until shrimp are pink and opaque, and clams and mussels open (discard any clams or mussels that do not open). Serve.
      Serving suggestion: Can be served over cooked noodles.

    Amount per ⅛ recipe serving: Calories 240, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 110mg, Sodium 1290mg, Total Carb 14g, Fiber 1g, Sugars 7g, Protein 21g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%