Shiitake Mushroom and Seaweed Soup: Refreshing and Nutty Delight
A delicious seaweed soup with shiitake mushrooms, offering a refreshing and nutty flavor profile.
I made this refreshing seaweed soup using shiitake mushrooms. I love seaweed soup and make it often, and it’s absolutely perfect for the cold winter season! It’s a comforting and hearty dish.
Main Ingredients
- Dried seaweed (miyeok) – approx. 30g (about 1 handful)
- Fresh shiitake mushrooms – 3 medium
- Minced garlic – 1 Tbsp
- Sesame oil – 1 tsp
Seasoning
- Soup soy sauce (guk-ganjang) – 1 Tbsp
- Regular soy sauce (jin-ganjang) – 1 Tbsp
- Soup soy sauce (guk-ganjang) – 1 Tbsp
- Regular soy sauce (jin-ganjang) – 1 Tbsp
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 15-20 minutes until fully rehydrated. Once softened, gently squeeze out excess water by hand. Then, cut the seaweed into bite-sized pieces and place it in a colander to drain further.
Step 2
Clean the fresh shiitake mushrooms and remove the tough stems. Thinly slice them into julienne strips. Slicing them thinly will help their savory flavor infuse beautifully into the soup broth.
Step 3
In a deep pot, heat 1 tsp of sesame oil over medium-low heat. Add the drained seaweed, 1 Tbsp of regular soy sauce, and 1 Tbsp of minced garlic. Sauté for about 2-3 minutes until the seaweed is lightly toasted and fragrant. This step really enhances the nutty aroma and flavor of the seaweed. (Tip: It’s best to use the soup soy sauce later when you add water and adjust the seasoning, as it provides a cleaner taste profile.)
Step 4
Once the seaweed is tender from sautéing, add the thinly sliced shiitake mushrooms to the pot. Continue to stir-fry together for another 2-3 minutes until the mushrooms begin to soften and mingle well with the seaweed.
Step 5
Now, pour in about 4 cups (approx. 800ml) of water. Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for at least 10 minutes to develop the flavors. Taste the broth and if it’s not salty enough for your preference, add 1 Tbsp of soup soy sauce to adjust the seasoning. (Secret Tip: The longer you simmer seaweed soup, the richer and more flavorful the broth becomes. My personal secret is to keep adding a little water and continuing to simmer. This results in a wonderfully clear yet deep-flavored broth!)
