Korean Mushroom soup
Here’s a traditional soup that highlights the humble mushroom and is made with one of the most typical of Asian spices: Gochugaru.
Ingredients
- 1 stalk of leek
- 1 onion
- 10 button mushrooms
- 5 shitake mushrooms
- 1 clusters of enoki and/or shimeji mushrooms and/or oyster mushrooms
- 1 tablespoon sesame oil
- 1 tablespoon cooking oil rapeseed, olive...
- 3 tablespoons soy sauce
- 3 cloves garlic
- 1 tablespoon Gochugaru or paprika and Cayenne pepper
- 1 litre water
- 1 teaspoon salt
Instructions
- Rinse and cut the leek and mushrooms. There’s no need to cut the shimeji mushrooms.
- In a big casserole, heat 1 tablespoon of sesame oil and 1 tablespoon of your cooking oil (rapeseed, olive…)
- Add all the vegetables, 3 tablespoons of soy sauce, 3 cloves of finely sliced garlic and 1 tablespoon of Gochugaru.
- Cook for a few minutes on a high heat, while stirring; until the liquid starts to reduce.
- Add 1 litre of water and salt.
- Leave to simmer for about 45 minutes. Check the seasoning and add water if necessary.
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A recipe proposed by Maison Marmite