Miyeokguk aka Korean Seaweed Soup is a staple dish in every Korean home. This soup is traditionally eaten on birthdays or after giving birth, but can also be eaten all year long, any day of the week. Most Koreans make miyeokguk using beef or seafood. Since this recipe is a vegan version of the old classic, I used shiitake mushrooms and a little bit of mushroom seasoning to pack this miyeokguk with umami flavors. I’ve never seen any Korean use shiitake mushrooms in their miyeokguk, but when I developed this recipe and tasted it, I knew it was going to be a hit. Get ready for an umami explosion in your mouth when you savor this soup. 🙂
Note: If you don’t like mushrooms you can omit them and still make flavorful miyeokguk if you follow the cooking techniques in this recipe and use the best quality seaweed as possible.
- 1 cup chopped shiitake mushrooms 60g
- ½ cup dried seaweed miyeok/wakame (21g)
- 2 tablespoons roasted sesame oil
- 3 tablespoons soy sauce
- 8 cups water
- ½ tablespoon mushroom seasoning
- 1 teaspoon salt to taste
- Soak dried seaweed in water for about 10 minutes. Give it a quick rinse and drain off excess water. Cut or chop seaweed into small bite size pieces. Set aside.
- Heat sesame oil in a pot on medium/medium high heat. Add shiitake mushrooms. Sauté until golden.
- Add seaweed and soy sauce. Sauté for about 1-2 minutes.
- Add water and mushroom seasoning. Mix thoroughly. Bring to a boil, then lower the heat to a simmer. Put a lid on and simmer for about 45 minutes – 1 hour.
- Lastly, season with salt to taste.