Korean Mushroom Seaweed Soup
Rehydrated seaweed and two kinds of mushrooms are first stir-fried in sesame oil to concentrate their flavors before being simmered in water for twenty minutes. The sesame oil blooms the mushroom umami while the seaweed lends a gentle oceanic undertone to the broth. Seasoned with soup soy sauce and salt at the end, the soup has a calm, deep flavor with contrasting textures of soft seaweed and slightly chewy mushrooms.
Adjust Servings
Instructions
- 1
Soak dried seaweed in cold water for 10 minutes, rinse, and cut into bite-size pieces.
- 2
Tear oyster mushrooms by hand and thinly slice shiitake mushrooms.
- 3
Heat sesame oil in a pot and stir-fry seaweed and mushrooms for 3 minutes.
- 4
Add water and minced garlic, then simmer over medium heat for 20 minutes.
- 5
Season with soup soy sauce and salt, then boil 5 more minutes to finish.
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