Ingredients:
- 1 cup fucus (sea vegetable, if available)
- 1 cup bullwhip kelp
- original recipe calls for fresh, clean seawater. if not available substitute with chicken stock.
Directions:
- In soup pot, saute butter, garlic, and onion. Add chicken stock. Allow stock to reduce 25 percent. Add fucus, beach greens, bullwhip kelp, and sea lettuce. When soup resumes boiling add fresh mussels and noodles. Cook until mussels open. Serve in soup bowls with fresh bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 954.29 Kcal (3995 kJ) | ||
| Calories from fat | 324.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.01g | 55% | |
|---|---|---|---|
| Cholesterol | 99.42mg | 33% | |
| Sodium | 3219.33mg | 134% | |
| Potassium | 1209.48mg | 26% | |
| Total Carbs | 98.09g | 33% | |
| Sugars | 13.7g | 55% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 44.51g | 89% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 13.7mg | 76% | |
| Calcium | 112.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 153.68 Kcal (643 kJ) | ||
| Calories from fat | 52.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 55% | |
|---|---|---|---|
| Cholesterol | 16.01mg | 33% | |
| Sodium | 518.43mg | 134% | |
| Potassium | 194.77mg | 26% | |
| Total Carbs | 15.8g | 33% | |
| Sugars | 2.21g | 55% | |
| Dietary Fiber | 0.44g | 11% | |
| Protein | 7.17g | 89% | |
| Vitamin C | 6.8mg | 71% | |
| Iron | 2.2mg | 76% | |
| Calcium | 18.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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