Spicy Mushroom Soup

By Minimally Invasive
April 9, 2011
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Author Notes:

This soup is very, very loosely based on yuk gae jang, the spicy Korean beef soup. Over the years I've played around with the recipe, replacing the beef with mushrooms for a lighter approach (though keeping the stock for flavor). Really, this soup can take a LOT of improvisation, so play with it to make it your own. And definitely bump up the gochujang if you like it spicy!

Minimally Invasive

Serves: 8

  • 4 quarts rich beef stock (homemade preferred, or very low sodium broth, if you don't make your own)
  • 1 ounce dried mushrooms, reconstituted in hot water to cover by 1 inch
  • 1 pound assorted mushrooms, chopped
  • 6 large scallions, cut into 2-inch segments
  • 1 1/2 teaspoons salt/MSG, or to taste
  • 1 tablespoon chopped garlic
  • 1 tablespoon Korean red pepper powder, or to taste
  • 1 tablespoon sesame oil
  • 2-3 tablespoons gochujang, or to taste
  • 3 cups Napa cabbage, thinly sliced
  • 1 package thin rice noodles, reconstituted in warm water
  • 1/2 package firm tofu, drained & cut into 1/2-inch cubes
  1. Bring broth, mushrooms and mushroom soaking liquid to boil in a large pot, reduce heat and simmer for 20 minutes.
  2. Add scallions, salt, garlic, red pepper powder, sesame oil and gochujang to broth. Stir until gochujang is dissolved. Add Napa cabbage to pot, stir, and continue simmering for 10 minutes.
  3. Drain and roughly chop the softened rice noodles and add to pot along with tofu. Simmer for 20 minutes, or until flavors have mingled and your kitchen smells heavenly.

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