한Korean Pantry

Soups & Stews

Potato and Oyster Mushroom Soup감자느타리버섯국

A light anchovy-kelp soup with potato, oyster mushrooms, tofu, green onion, red chili, garlic, and shredded kelp.

Potato and Oyster Mushroom Soup — Korean recipe photo

01

Ingredients

02

Instructions

  1. 1

    Add dried anchovies and dried kelp to 1 1/2 cups of water and simmer to make anchovy-kelp broth.

  2. 2

    Julienne the kelp used to make the broth.

  3. 3

    Blanch the oyster mushrooms in boiling water, then tear them into strips.

  4. 4

    Julienne the potato and tofu into pieces about 3 to 4 cm long. Slice the red chili and green onion diagonally.

  5. 5

    Add the potato to 1 cup of the anchovy-kelp broth and bring to a boil. Add the oyster mushrooms and boil briefly, then add the tofu, green onion, minced garlic, and red chili. Season with salt.

  6. 6

    Garnish with the shredded kelp.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Potato
Korean radish gives a lighter texture.
Mushroom
Any mild mushroom can work.
Tofu
Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Green onion
Chives or a small amount of leek can work, with a different flavor.
Water
Broth adds more flavor where appropriate.

Nutrition & source

Nutrition per serving

Calories
53.3
Protein
5.2
Carbs
6.8
Fat
0.8
Sodium
404

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details

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