Vegan Miyeokguk l Vegan Seaweed Soup l 채식미역국

This simple recipe is made using fewer ingredients. However, to truly maximize its flavor, it's important to properly pre-season the seaweed and mushrooms, and stir-fry and simmer the ingredients for a sufficient amount of time. By doing so, you'll be able to create a delicious and satisfying vegan seaweed soup that's sure to impress.

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Ingredients
15g or 0.5oz dried seaweed (miyeok in Korean)
3~4 shiitake mushroom
4.5 cups water
2 tablespoons sesame oil
3 tablespoons soup soy sauce
1 tablespoon dark soy sauce
1/2 teaspoon salt (adjust it to your taste)

Instructions
1. Soak the dried shiitake mushrooms in water for an hour.
2. Soak the dried seaweed in water for 15 minutes
3. Clean the seaweed by rising them in cold water. Drain and squeeze out the excess water.
4. Cut the seaweed into small bite-sized pieces. Transfer it to a bowl.
5. Remove the soaked mushrooms from the water. Cut them into small bite-sized pieces.
6. Combine the seaweed and the mushrooms in a bowl. Season it with soup soy sauce and dark soy sauce. Mix the ingredients thoroughly and let it sit for about 10 minutes.
7. Add sesame oil to a pot and heat it over medium-low heat. Stir-fry the seaweed for about 4 to 5 minutes.
8. Pour in the mushroom broth and bring it to a boil. Then lower the heat, cover the pot with a lid and let it simmer for about 30 to 40 minutes.
9. Add salt if needed.
Serve it warm with cooked rice.

More information
WebSite : www.ongofood.com
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Instagram : www.instagram.com/ongofoodkorea

#vegan soup #Korean soup #sea vegetable #wakame #seaweed #non-spicy soup