FOOD | Eating Real: Spicy Korean Mushroom Noodle Soup

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February 26, 2014

This post was originally published on Dorothy Calimeris’ Eating Real blog on Feb. 22.

Recipe courtesy of Auxiliary Services Specialist Phaedra Gauci.


(Photo by Dorothy Calimeris)

(Photo by Dorothy Calimeris)

(Photo by Dorothy Calimeris)

(Photo by Dorothy Calimeris)

If you’re into a savory but slightly sweet spicy flavor then the Korean spiced foods are made for you! They are rich but full of sustenance and quite easy to make. The following is a great vegetable filled soup that will heal what aches you.

Spicy Korean Mushroom Noodle Soup

INGREDIENTS

4 quarts rich beef or chicken stock.

1 and ½ pounds assorted mushrooms (at least 5), chopped (best mixed varietals: enokitake mushrooms, shiitake mushrooms, King Osyter mushrooms, osyter mushrooms, white mushrooms, Wood/Jew’s Ear mushrooms, beech brown clamshell mushrooms and the white clamshell mushrooms.)

2 large scallions, cut into 2-inch segments

1/2 a chopped onion

1 tablespoon chopped garlic

1 diced zucchini

½ diced jicama

½ of a small red hot pepper

1 tablespoon sesame oil

1 teaspoon of grated fresh ginger

2-3 tablespoons gochujang (Hot sweet Korean chili paste), or to taste

Miso bean paste

dandelion leaves cut and 2 inch lengths

1 ½ cups Napa cabbage, thinly sliced

1 package of Udon noodles (if pre cooked just add to soup 5 minutes before serving, in not cook separately and add right before serving)

½ package firm tofu, drained & cut into 1/2-inch cubes

Soft boiled or hard boiled eggs, cut in half and placed on soup as garnish: optional

DIRECTIONS

In a large stock pot put in sesame oil, onions and cook to a light brown add garlic, zucchini and red chili.

Add broth, gochujang, miso paste, mushrooms *(except the enokitake, add them in the last 20 minutes of cooking), and jicama and bring to a boil. After that bring it to a simmer and let it cook of for 30 minutes to an hour. If some of the liquid cooks off add some water to your soup to balance out the rich flavor created from your vegetable stock.

Add Napa cabbage, tofu, scallions and Enokitake to pot, stir, and continue simmering for 20 minutes.

Add the noodle 5 minutes before serving.

If you want to add another layer of protein you can soft boil or hard boil some eggs, cut them in half and place a half on each top of each bowl of soup served.


FOOD | Eating Real: Spicy Korean Mushroom Noodle Soup was published on February 26, 2014 in Blogs, Food

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