Korean Mushroom Seaweed Soup

Name: Korean Mushroom Seaweed Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: dried seaweed 20 g; oyster mushrooms 180 g; shiitake mushrooms 100 g; sesame oil 1 tbsp; minced garlic 1 tbsp; soup soy sauce 2 tbsp; salt 0.7 tsp; water 1800 ml

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Seaweed and mushrooms are sauteed in sesame oil before the water goes in, then simmered for more than twenty minutes, until the seaweed is soft and the broth slightly silky.

Even after that long, the torn oyster mushrooms and sliced shiitake still have some chew.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Soak 20g dried seaweed in cold water for 10 minutes until expanded.

Rinse it clean, drain gently without squeezing hard, and cut it into bite-size pieces so it keeps a soft texture in the soup.
2

Tear 180g oyster mushrooms into long strands along their natural grain, then slice 100g shiitake mushrooms thinly.

Keep the pieces fairly even so the mushrooms soften at the same pace while still staying slightly chewy.
3

Add 1 tbsp sesame oil to a pot and warm it over medium heat.

Add the seaweed and both mushrooms, then stir-fry for about 3 minutes until the surfaces look glossy and the mushroom aroma becomes stronger.
4

Add 1 tbsp minced garlic and stir for only about 30 seconds.

Pour in 1.8L water before the garlic browns, because burnt garlic can make the clear mushroom and seaweed broth taste bitter.
5

Once the soup comes to a boil, keep it at medium heat and skim off any foam lightly.

Simmer for 20 minutes, until the seaweed turns soft and the broth gains a little natural body.
6

Season with 2 tbsp soup soy sauce and 0.7 tsp salt, then taste the broth.

Simmer 5 more minutes so the seasoning settles, and serve hot while the mushrooms still have a gentle chew.