Tahong Soup Recipe
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Do you want to make a unique and enticing soup for this rainy season? Well, try this tahong soup.

Mussels are favorite shellfishes of the Filipinos because they are cheap, easy-to-find, and available all year round. Well, the price is not a topic here because everyone craves this even those who belong in the higher classes.

These bi-valve creatures are also one of the most flexible — we can steam them, grill, bake, and so much more. Just recently, to warm up in this rainy season, I thought of making a soup out of it. It ended well.

Here’s tahong soup recipe:



  • 1/2 kilo mussels
  • 1 medium carrot – sliced and diced
  • 1 medium red onion – chopped
  • 3 cloves garlic – finely minced
  • 1 bundle of spinach – separate the leaves to the stalks and chopped
  • 6 cups of water
  • 1/2 cup flour
  • 1 medium egg
  • Salt and pepper to taste



  1. Boil the mussels in two cups of water. Then, remove the flesh from the skin and set aside the stock.
  2. Dilute the flour in a cup of water and set aside.
  3. Chop several pieces of the mussels and set aside.
  4. In a pan, saute the garlic until golden brown before adding the onion.
  5. Add the chopped mussels. Then, let it simmer.
  6. Add the carrots. Let it simmer.
  7. Put the 3 cups of water and let it boil.
  8. Season with salt and pepper.
  9. Add the flour mixture and stir continuously until the soup thickens.
  10. Add egg and quickly stir it.
  11. Remove from the fire and add the chopped spinach. Then, mix well.
  12. Serve with more mussels and enjoy.

Read: Steamed Mussels Recipe


  • You can remove the extra particles such as grits and sands in the mussels by soaking them overnight in cold water with salt.
  • Adjust the flour — if you want a thicker soup, add some more. Just make sure that you’ll dilute it in water first. Adding the flour directly to the boiling soup will end up with unwanted bits.
  • You can also add spring onions, diced potatoes, a little ginger. You can also top it with croutons.
  • This tahong soup recipe is best as an appetizer.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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