2 lbs shelled tahong (mussels)
1 thumb size ginger, sliced into strips (You can use more ginger if you want to add more zest to your soup)
½ head garlic, minced
1 medium size onion, sliced
3-4 bundle small Pechay (Bok Choi) or 1 bundle spinach, washed and trimmed (I prefer pechay because of its crunchy texture)
2 Tbsp fish sauce or patis
2 Tbsp vegetable oil
Salt and pepper to taste
4 cups water (You can use 3 cups water & 1 cup sprite if you want mild sweetness in your soup. I prefer the zest so I just use more ginger instead)
PROCEDURE:
In a saucepan, saute the garlic, onion and ginger.
Add the mussels.
Simmer until mussel shells open a little
Add broth or water and boil.
Add pechay and fish oil
Add salt and pepper to taste.
Serve hot.
1 thumb size ginger, sliced into strips (You can use more ginger if you want to add more zest to your soup)
½ head garlic, minced
1 medium size onion, sliced
3-4 bundle small Pechay (Bok Choi) or 1 bundle spinach, washed and trimmed (I prefer pechay because of its crunchy texture)
2 Tbsp fish sauce or patis
2 Tbsp vegetable oil
Salt and pepper to taste
4 cups water (You can use 3 cups water & 1 cup sprite if you want mild sweetness in your soup. I prefer the zest so I just use more ginger instead)
PROCEDURE:
In a saucepan, saute the garlic, onion and ginger.
Add the mussels.
Simmer until mussel shells open a little
Add broth or water and boil.
Add pechay and fish oil
Add salt and pepper to taste.
Serve hot.
