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