This soup is ready and minutes, and really tastes like the sea. If you don’t have any mussels, it’s also good with leftover cooked fish.
- 2 cups chicken stock/fish stock
- 2 Tbsp Kombu, sliced
- ½ lb mussels
- 4 Tbsp sake or sherry
- Salt and pepper to taste
- 1 scallion, sliced
- Mandarin zest
Pour stock into a pot. Add kombu.
Bring to a boil and let simmer for 3 minutes. Add mussels and sake. Bring to a boil again.
Salt and pepper to taste. Pour into two bowls, add minced scallion, then grate in a hint of lemon zest. Serve immediately.
A variation of the Wakame and Mushroom Soup from The Spice Trekkers Cook at Home