Food Everything+ Add
← All recipes

Mushroom-Doenjang Soup

winter
Source: https://www.instagram.com/p/DFLuMMFyofY

Ingredients

produce
  • 4 sliceslotus root(⅛-inch thick, peeled, halved)
  • 1 tablespoondried wakame seaweed(rehydrated in water)
  • 2 tablespoonsscallion greens(thinly sliced)
  • 1 cuphon shimeji mushrooms(caps only)
protein
  • 8 ouncesmedium-firm tofu(drained, cut into ½-inch cubes)
pantry staple
  • 1/2 teaspoonfine sea salt
  • freshly ground white pepper
  • 4 1/2 cupswater
other
  • 1 piecekombu(2 x 2 inch)
  • 1/3 cupdoenjang (or red miso)

Instructions

  1. Place the kombu in a medium saucepan with the water and salt. Bring to a simmer over medium heat, then remove and discard the kombu.
  2. Add the hon shimeji mushrooms to the pot and simmer for 5 minutes.
  3. Put the doenjang in a small bowl and ladle in about ½ cup of the hot broth. Stir to dissolve the doenjang, then return the liquid to the soup.
  4. Add the tofu, lotus root and wakame to the soup. Reduce the heat to low and cook until all the ingredients have warmed. Do not boil.
  5. Divide the soup among four bowls. Garnish with scallions and a pinch of freshly ground white pepper. Serve immediately.