Silken tofu cooked with all sorts of mushrooms in a spicy broth. This Korean Style Spicy Mushroom Soup is a classic at Korean restaurants and so comforting on a cold day.
Hi! This is Andrea from Cooking with a Wallflower, and this month, I’m back on Ask Anna to share with you a brand new warm and comforting recipe, Korean Style Spicy Mushroom Soup.
I’m hoping that you are safe wherever it is you are right now.
It’s been as wintery as it ever gets in the Bay Area these past two weeks. We’ve been in a drought for years with very little rain. But this winter, it’s been different. We’ve had so much rain in the past two weeks that it’s equivalent to half a year’s worth of rain last year. That’s how much rain we’ve been getting.
So, we’re definitely in need of some warm and comforting foods. My husband and I have been making a lot of soups lately for dinner. Mostly because it’s cold and rainy and we wanted something cozy.
And this Korean Style Spicy Mushroom Soup is one of our favorites.
If you’ve had Korean tofu soup, you know that it can be pretty spicy. Obviously, you can adjust the level of spiciness to your taste. But I love that this tofu based soup is very filling and you can customize it however you like. In this version, I added various mushrooms to give it texture. But I’m also obsessed with mushrooms so I like adding it to everything.
To make this soup is pretty simple.
In a small pot, add dashi packet with three cups of water. Bring it to a boil and turn off the heat.
In a stone pot or a regular medium sized pot, add la yu chili oil and gochugaru (Korean chili flakes) over low to medium heat. Cook for a few minutes until the chili flakes are lightly toasted to bring out the flavor, but be careful not to burn the chili flakes.
Add minced garlic and cook until the garlic has softened and become aromatic.
Pour in the stock. Season with soy sauce.
Add sliced green onion, mushrooms, and soft tofu. Cook until the mushrooms have softened. You can use any type of mushroom you like: oyster, button, cremini, enoki, shiitake. I personally love oyster mushrooms and cremini mushrooms. They have a chewy texture that just works well in the soup. Try not to stir the soup too much. Otherwise, the silken tofu will break apart. Gently stir in sesame oil
Right when you’re ready to serve the soup, crack an egg into the simmering soup and allow the egg to cook a couple minutes. Season with salt to taste.
Serve the Korean Style Spicy Mushroom Soup hot.
Andrea
- 1 packet kombu or bonito dashi or anchovy stock packet
- 3 cups water
- 1 tablespoon la yu chili oil, or other chili oil
- 2 tablespoons gochugaru
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2-3 cups broth
- 12 ounces silken or soft tofu
- 1 green onion, chopped
- 2 cups assorted mushrooms
- ½ teaspoon sesame oil
- 1 large egg
- Salt to taste
- In a small pot, add dashi packet with three cups of water. Bring it to a boil and turn off the heat.
- In a stone pot or a regular medium sized pot, add la yu chili oil and gochugaru (Korean chili flakes) over low to medium heat. Cook for a few minutes until the chili flakes are lightly toasted to bring out the flavor, but be careful not to burn the chili flakes.
- Add minced garlic and cook until the garlic has softened and become aromatic.
- Pour in the stock. Season with soy sauce.
- Add sliced green onion, mushrooms, and soft tofu. Cook until the mushrooms have softened. You can use any type of mushroom you like: oyster, button, cremini, enoki, shiitake. Try not to stir too much. Otherwise, the silken tofu will break apart. Gently stir in sesame oil
- Right when you’re ready to serve the soup, crack an egg into the simmering soup and allow the egg to cook a couple minutes. Season with salt to taste.
- Serve the Korean Style Spicy Mushroom Tofu Soup hot.
Here’s another delicious comfort food with mushrooms!
Mushroom Vegetarian Chile
