Spicy Mushroom Soup



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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Soup|Korean|Vegetable|Green Onion/Scallion|Mushroom|Sesame Oil|Tofu|One-Pot Wonders|Serves a Crowd|Make Ahead|Winter

Reviews (7) Questions (0)

7 Reviews

fiveandspice April 11, 2011
Mmm, this looks like such a perfect light and flavorful supper.
 
boulangere April 9, 2011
This looks wonderful. I don't have access to Korean condiments, so would Sambal Olek be a fair substitution for your gochujang?
 
Author Comment
Minimally I. April 9, 2011
Sambal Olek would add the spicy element, but gochujang is fermented so it would be missing something. The prepared versions aren't gluten-free, so I made my own using this recipe:<br />http://shizuokagourmet.wordpress.com/korean-cuisine-home-made-gochujang/
 
boulangere April 9, 2011
Maybe kim chee plus Sambal Olek?
 
Author Comment
Minimally I. April 10, 2011
It wouldn't be the same, but I'll bet it would be delicious. If you try it, let me know how it turns out!
 
Author Comment
Minimally I. April 9, 2011
Thanks - I keep futzing around with it, but decided to go with this version. It can take all kinds of tinkering, which makes it ideal for someone like me, who can't leave well enough alone. :)
 
lastnightsdinner April 9, 2011
Beautiful! I love brothy noodle soups like this - it sounds fantastic.