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Kombu and Mussel Soup

Kombu And Mussel Soup

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


  1. 1

    Pour stock into a pot. Add kombu.

  2. 2

    Bring to a boil and let simmer for 3 minutes. Add mussels and sake. Bring to a boil again.

  3. 3

    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