Asian Seafood Soup


Asian Seafood Soup Broth

Let the flavors blend while simmering slowly.

On a whim, I bought a bunch of different types of seafood including mussels, clams, tiny  and scallops. I was in a Korean market so I decided I should use the seafood to make a seafood soup. Then I got home and realized I had no idea how to do that. I looked at tons of recipes and they all seemed complicated and contained ingredients I couldn’t pronounce. So, I threw the recipe idea out the window and just started throwing things together. And it came out pretty well!

Recipe: Asian Seafood Soup


  • 6 cups broth
  • 4 tbsp fish sauce
  • 4 tbsp soy sauce
  • 1 tbsp ginger
  • 1 head garlic
  • 2 bunches green onions
  • 2 red chile peppers or jalapeños
  • 1 head napa cabbage
  • 4 cups seafood of choice
  • Optional: Sweet potato starch noodles (dangmyeon)


Asian Seafood Soup

Seafood soup, with sweet potato noodles, scallops, green mussels, and clams.

  1. Mince the garlic and ginger
  2. Slice white parts of green onions lengthwise (reserve and chop the green stems to use as scallions on top of the soup)
  3. Roughly chop the napa cabbage
  4. Thinly slice the peppers (remove seeds if you don’t want spicy soup)
  5. Bring the broth, soy sauce and fish sauce to a slow boil
  6. Add the onions, garlic, peppers, and ginger
  7. Let simmer for 15 minutes
  8. If using noodles, add now and cook for 10-15 minutes until al dente
  9. Add the cabbage
  10. Add the seafood and let cook for 5 minutes until cooked through
  11. Serve with scallions on top
Categories: Nutrition, Recipes