Soups & Stews

Mushroom Seaweed Rice Soup송이 미역국

Name: Mushroom Seaweed Rice Soup
Cuisine: Korean
Ingredients: 30 g Rice; 10 g Mushroom; 10 g Carrot; 3 g Onion; 5 g Dried sea mustard; 2 g Toasted sesame oil; 90 g Water

A soft rice-based soup with button mushrooms, vegetables, and finely chopped seaweed, gently cooked until the rice grains become tender and expanded.

Mushroom Seaweed Rice Soup — Korean recipe photo

Ingredients

Rice30 g Rice
Mushroom10 g Mushroom
Carrot10 g Carrot
Onion3 g Onion
Dried sea mustard5 g Dried sea mustard
Toasted sesame oilpantry2 g Toasted sesame oil
Waterpantry90 g Water

Instructions

1
Rinse the rice thoroughly and soak it.
2
Lightly grind the soaked rice in a food processor.
3
Finely chop the button mushrooms and vegetables.
4
Soak the dried seaweed for about 30 minutes, then finely chop it.
5
Add the sesame oil to a pot and stir-fry the ground rice. Add the chopped mushrooms, vegetables, and seaweed, then stir-fry once more.
6
Add the water and cook until the rice grains soften and expand.

Ingredient substitutions

Rice: Medium-grain rice works well. Long-grain rice is usable but gives a drier, looser texture.
Mushroom: Any mild mushroom can work.
Carrot: Bell pepper adds color but a different flavor.
Onion: Shallot or leek works with a different aroma.
Dried sea mustard: Wakame is the closest widely available option; thickness and saltiness vary.

Nutrition & source