Flavorful Shiitake Mushroom Seaweed Soup with Savory Perilla Oil
How to Make Seaweed Soup Without Beef: A Delicious Shiitake Mushroom Recipe
Discover how to make a savory and clean seaweed soup without beef, featuring the rich umami of shiitake mushrooms. This detailed recipe, perfect for beginners, will help you create a delicious and satisfying meal.
Ingredients- 10g Dried Seaweed
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Oil (Deulgireum)
- 2-3 Dried Shiitake Mushrooms (or 2 Fresh Shiitake Mushrooms)
- 1 Tbsp Soy Sauce for Soup (or Fish Sauce)
- Salt to taste (adjust as needed)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 5 minutes. Avoid soaking for too long, as it can make the texture mushy. Soak just until the dried texture disappears. Rinse the rehydrated seaweed thoroughly and squeeze out excess water.
Step 2
If using dried shiitake mushrooms, rehydrate them in lukewarm water for 15-20 minutes. If using fresh shiitake mushrooms, rinse them lightly and then slice them into bite-sized pieces (about 1-2 cm thick). Shiitake mushrooms will add a wonderful depth of flavor and a pleasant chewy texture to the soup. While this is my first time making seaweed soup with shiitake mushrooms, I expect it to have a clean and delicious broth.
Step 3
Heat 1-2 tablespoons of perilla oil in a pot over medium-low heat. Add the squeezed seaweed and stir-fry for about 2-3 minutes until fragrant and slightly softened. The nutty aroma of the perilla oil will blend beautifully with the seaweed.
Step 4
Once the seaweed has released some moisture and is lightly fried, add the prepared shiitake mushrooms and stir-fry together for another minute. Then, pour in enough water for your desired soup quantity. For about 2-3 servings, around 800ml to 1L of water is appropriate.
Step 5
As the water begins to boil, add 1 tablespoon of minced garlic and 1 tablespoon of soup soy sauce (or fish sauce) to season the broth. Using fish sauce at this stage can enhance the umami for an even richer flavor.
Step 6
Taste the broth and add a pinch of salt if needed to adjust the seasoning to your preference. Shiitake mushroom seaweed soup is best when not too salty, allowing the natural flavors of the mushrooms and seaweed to shine. Once seasoned, add the sliced shiitake mushrooms. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes, allowing the flavors to meld and the ingredients to become tender.
Step 7
Finally, taste the soup again and add a tiny bit more salt if necessary to achieve your perfect seasoning. Ladle the well-simmered shiitake mushroom seaweed soup into bowls and enjoy it warm.
Step 8
The finished shiitake mushroom seaweed soup has a surprisingly delicate and clean taste that is simply delightful. The chewy texture and deep flavor of the shiitake mushrooms add a new dimension to the classic seaweed soup, making it satisfying even without beef. It’s perfect for enjoying with rice or as a hearty meal on its own. I highly recommend trying this ‘Shiitake Mushroom Perilla Oil Seaweed Soup’!
