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Mussels in Garlic Miso Broth

Mussels in Garlic Miso Broth: A Cozy Asian Delight

A flavorful twist on a classic seafood staple featuring mussels in garlic miso broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Broth
  • 2 cups Vegetable or Chicken Broth Choose vegetable broth for a plant-based option.
  • 1 tablespoon Fish Sauce Can be substituted with soy sauce for vegetarian option.
  • 1 tablespoon Mirin A touch of sweetness balances the dish.
  • 1 tablespoon Sesame Oil Adds a nutty backdrop to the broth.
  • 2 tablespoons Vegetable Oil Can be replaced with olive oil.
  • 1 small Onion Finely chopped.
  • 4 cloves Garlic Minced.
  • 1 small Tomato Coarsely chopped.
  • 2 tablespoons White Miso Gives a hearty umami boost.
  • 1 inch Ginger Freshly grated.
  • 1/2 cup Cooking Cream Adds richness; can substitute with coconut milk.
Mussels
  • 2 pounds Fresh Mussels Ensure they are tightly closed before cooking.
Extra Flavor
  • 2 tablespoons Unsalted Butter Adds a velvety finish.
  • 1 tablespoon Chili Oil Drizzle for heat.
  • 1 small Chili Pepper Fresh for garnish; optional.
  • 2 tablespoons Chives Finely chopped for garnish.
Serving
  • 1 loaf Crusty Bread Essential for soaking up the broth.

Equipment

  • Large Bowl
  • large skillet or saucepan

Method
 

Steps
  1. Soak the mussels in a large bowl of cold water for about 20 minutes to expel any grit. Discard any that remain open or have broken shells. Rinse under cold running water and remove any beards.
  2. While the mussels soak, finely chop the onion, mince the garlic, and coarsely chop the tomatoes. Grate about a tablespoon of fresh ginger.
  3. Heat 2 tablespoons of vegetable oil and 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering, about 2 minutes.
  4. Add the minced garlic, chopped onion, and grated ginger to the skillet. Sauté for about 3 minutes, until the onion is translucent.
  5. Spoon in 2 tablespoons of white miso paste along with the chopped tomatoes. Stir well to combine and cook for an additional 2 minutes.
  6. Pour in 2 cups of broth, along with 1 tablespoon of fish sauce and 1 tablespoon of mirin. Increase heat to high and bring to a gentle boil, about 3–5 minutes.
  7. Carefully add the cleaned mussels to the pan and cover. Reduce heat to medium-low and allow to steam for about 10 minutes or until they open.
  8. Turn off the heat and stir in 1/2 cup of cooking cream and 2 tablespoons of unsalted butter. Taste and season with salt and pepper as desired.
  9. Ladle the mussels in garlic miso broth into serving bowls, garnish with chives and slices of fresh chili, then drizzle with chili oil. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 700mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 100mgIron: 3mg

Notes

For best taste, consume immediately after cooking. Store leftovers submerged in broth for up to 1 day in the fridge.

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