SoupsEasy
Beoseot Miyeok-guk (Mushroom Seaweed Soup)
A 4-serving mushroom seaweed soup recipe with auto-scaling for easy portion control.
Prep 15minCook 30min4 servings
mushroom seaweed soupmiyeok gukKorean vegan souplight Korean soupseaweed recipeauto scaling portions
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.
Tips
Stir-frying mushrooms first deepens umami flavor.
After soaking seaweed, gently drain it instead of squeezing too hard.
Nutrition (per serving)
Calories
110
kcal
Protein
5
g
Carbs
9
g
Fat
7
g
Adjust Servings
2servings
→
servings
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