Aromatic Matsutake Mushroom and Seaweed Soup: A Deeply Flavorful Vegetarian Birthday Soup
Rich with Natural Matsutake Flavor! A Special Vegetarian Seaweed Soup Recipe to Grace Your Nephew’s Birthday Table
This is a special birthday seaweed soup, enriched with the deep and robust flavor of natural matsutake mushrooms, boasting a rich taste even without meat broth.
Ingredients- 70g dried seaweed (miyeok)
- 8 cups water
- 1 piece dried kelp (approx. 10x10cm)
- 3 Tbsp soy sauce for soup (guk-ganjang)
- 10 fresh matsutake mushrooms (songi)
- 3 pinches of salt (for initial seasoning)
- A little sesame oil
- 4 dried songhwa matsutake mushrooms
- 2 packets vegetable powder broth
- Salt (to taste)
Cooking Instructions
Step 1
Gently rinse the aromatic fresh matsutake mushrooms under running water to remove any dirt or debris. If you’re concerned about washing mushrooms, wiping them with a damp cloth or paper towel is a good alternative.
Step 2
Thoroughly rinse the dried seaweed multiple times under running water to clean it, then soak it in water. At this stage, also add the dried matsutake mushrooms and kelp to soak together. (Tip: Since the water used to soak the seaweed will serve as the broth base, it’s important to wash the seaweed very cleanly.)
Step 3
Trim the very end of the stems of the rehydrated fresh matsutake mushrooms. Slice the caps into thin pieces and shred the stems lengthwise into bite-sized strips.
Step 4
Heat a pot and add the prepared fresh matsutake mushrooms to stir-fry. Once the mushrooms start to turn brown, season with 3 pinches of salt for initial seasoning and add a little sesame oil to stir-fry until fragrant. (Tip: Fresh mushrooms tend to absorb oil quickly. To enhance their flavor, it’s best to dry-roast them in a pan first before adding a small amount of oil.)
Step 5
Add the well-soaked seaweed, cut into bite-sized pieces, to the pot and combine it with the stir-fried matsutake mushrooms.
Step 6
Pour in 3 tablespoons of soy sauce for soup and stir-fry until the seaweed and mushrooms are well blended. This step will add depth of flavor to the seaweed.
Step 7
Pour the water used to soak the seaweed into the pot, ensuring the seaweed is submerged. Bring to a boil. (Tip: Don’t pour all the soaking water at once; add it in two or three stages while boiling to better control the soup’s consistency.)
Step 8
Add the rehydrated dried matsutake mushrooms, also sliced into bite-sized pieces, to the pot. Let them simmer to infuse the soup with their rich aroma.
Step 9
Once the soup comes to a rolling boil, add the remaining seaweed soaking water and continue to boil for another moment.
Step 10
Add the 2 packets of vegetable powder broth and bring the soup back to a boil. This step will further deepen the soup’s flavor.
Step 11
Reduce the heat to medium-low and taste the soup. Adjust the seasoning with more salt or soy sauce for soup to your preference, and serve.
