SEOUL DELISH SERIES: WILD MUSHROOM SEAWEED SOUP 버섯미역국

dried seaweed

🥗Healthier: fresh seaweed

💰Cheaper: spinach

Fresh seaweed adds a different texture, while spinach is more accessible.

wild mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more common and affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas provide protein and are often less expensive.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: olive oil

Olive oil is versatile and usually cheaper than sesame oil.

Soak dried seaweed in water until rehydrated.

Use veggie scraps like onion, garlic, and mushroom stems for flavor.

Slice mixed wild mushrooms and tofu into bite-sized pieces.

Heat sesame oil in a pot over medium heat until fragrant.

Add veggie scraps and sauté until fragrant.

Add sliced mushrooms and cook until softened.

Pour in water and vegetable broth; bring to a boil.

Stir in soaked seaweed and kombu; reduce heat to simmer.

Add tofu and cook for an additional few minutes.

Season with soy sauce, salt, and black pepper to taste.

Garnish with red chile before serving.

Serve hot with rice, kimchi, and banchan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens