Asian culinary themes continue to emerge as American diners embrace international cuisine, a healthier diet and previously unknown products. One ingredient that encompasses all three of these elements is seaweed.
One savory example of this new focus is Korean Sea Mustard Soup, especially when fresh clams complete the umami effect. Enjoy!
Korean Sea Mustard Clam Soup
- 1 oz. Sea Mustard, soaked and chopped (Wakame Seaweed)
- 1 lb Fresh Taylor Clams, Cooked
- 6 cups Water
- 1 tbsp garlic, minced
- 1 tbsp soy sauce
- 1 tbsp Sempio Yondu (Korean Accent Sauce)
- Heat sea mustard and sesame oil in a pan.
- Sauté for 2 minutes on medium heat.
- Pour water into the pan.
- Bring to a boil.
- Let the sea mustard cook for 10 minutes.
- After 10 minutes, add garlic, soup soy sauce and yondu.
- Simmer for 10 minutes on medium heat.
- Add the clams to the pot and cook for another 5 minutes.