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Hot & sour mussel soup


  • Soak the shiitakes in warm water for 15-20 mins. Then drain well, discard the stalks and slice the caps.
  • Bring the stock, shiitakes, chillies, garlic and ginger to the boil in a wok (or large heavy-bottomed pot).
  • Then add the mussels, cover and cook until they open, removing them as they do so (discarding any unopened ones).
  • Soak the noodles in boiling water until separated. Then drain well.
  • Add the sugar, lime juice and soy to the mussel cooking liquid. Mix well and taste for seasoning. Then turn the heat off and add the spring onions, bok choy, chilli oil to taste and the shelled mussels with any mussel liquid.
  • To serve, place the noodles in individual large bowls and ladle the soup over the top.


  • 6-8 dried shiitake mushrooms
  • 4-5 cups salt-reduced chicken stock
  • 2 small red chillies, finely sliced
  • 1 garlic clove, crushed
  • 1 tspn grated fresh ginger
  • 3/4-1 kg mussels, cleaned & debearded
  • 1 packet of your favourite Asian noodles
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 1-2 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 4 spring (green) onions, shredded
  • 2 bok choy, shredded
  • chilli oil (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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