Spicy Mushroom Soup: Easy & Quick Vegetarian Delicacy
Spicy and Comforting :: Mushroom Stew Recipe
A quick and easy vegetarian stew that’s perfect for any time! Since all the ingredients cook quickly, there’s no need for long simmering. Enjoy a deep, refreshing broth.
Main Ingredients
- Oyster mushrooms 200g (tear into bite-sized pieces)
- Enoki mushrooms 1 pack (trim the base and separate)
- Rehydrated shiitake mushrooms 100g (remove tough stems and slice thinly)
- Green onions 100g (slice diagonally)
- Firm tofu 1/2 block (cut into thick cubes)
Kelp Broth Ingredients
- Kelp (20x20cm) 1 sheet
- Onion 1/2 (washed thoroughly)
- Daikon radish 200g (cut into large chunks)
Seasoning
- Salt 1 Tbsp
- Chili oil 4 Tbsp
- Soy sauce for soup (Guk-ganjang) 2 Tbsp
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili powder) 3 Tbsp
- Kelp (20x20cm) 1 sheet
- Onion 1/2 (washed thoroughly)
- Daikon radish 200g (cut into large chunks)
Seasoning
- Salt 1 Tbsp
- Chili oil 4 Tbsp
- Soy sauce for soup (Guk-ganjang) 2 Tbsp
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili powder) 3 Tbsp
Cooking Instructions
Step 1
First, let’s make the flavorful broth. In a pot, add 10 cups of water, the kelp sheet, the washed onion half, and the large chunks of daikon radish. Bring to a boil over high heat. Once boiling, remove the kelp, then reduce the heat to medium-low and simmer for about 10 minutes to extract the flavors from the vegetables.
Step 2
Prepare the mushrooms. Gently tear the oyster mushrooms into bite-sized strands. Trim the base of the enoki mushrooms and separate the strands. Remove the tough stems from the rehydrated shiitake mushrooms and slice them thinly.
Step 3
Cut the firm tofu into thick, bite-sized cubes (about 2-3 cm). Lightly pat dry with paper towels and season with a pinch of salt. Heat a lightly oiled pan over medium heat and pan-fry the tofu cubes until golden brown on all sides. This step helps the tofu hold its shape in the soup and adds a delicious texture.
Step 4
Slice the green onions diagonally. If you have both thick and thin parts, slice the thicker parts more thinly and the thinner parts longer for even cooking.
Step 5
This is a crucial step for the soup’s flavor. In a pot, heat 2 Tbsp of chili oil over medium heat. Add all the prepared mushrooms (oyster, enoki, shiitake) and green onions. Sauté for 2-3 minutes until the mushrooms release their aroma and start to wilt slightly.
Step 6
Pour the 8 cups of kelp broth (made earlier) over the sautéed mushrooms and green onions. Bring to a rolling boil over high heat. Skim off any foam that rises to the surface for a cleaner broth.
Step 7
Now, let’s season the soup! Add 2 Tbsp of soy sauce for soup, 1 Tbsp of minced garlic, 3 Tbsp of gochugaru, and the remaining 2 Tbsp of chili oil. Stir well to combine. Bring back to a simmer and cook for another 3-4 minutes over medium-low heat, allowing the seasonings to meld into the broth.
Step 8
Finally, add the pan-fried tofu cubes to the soup and simmer for a brief moment. Your spicy mushroom soup is ready! Taste and adjust seasoning with the 1 Tbsp of salt if needed. Enjoy this warming and flavorful dish with a bowl of hot rice!
