Mushroom and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made with rehydrated seaweed, shiitake mushrooms, and king oyster mushrooms.
This clear soup is made with rehydrated seaweed, shiitake mushrooms, and king oyster mushrooms. The seaweed’s mellow savory flavor pairs with the mushrooms’ aroma for a light soup that’s comforting with rice.
Soups & stews · 25 minutes to cook
Tips: Sauté the seaweed in sesame oil first to bring its nutty aroma into the broth.
Tips: Cut the mushrooms a little thick so they keep their texture in the soup.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Shiitake mushrooms — 1 pc
- King oyster mushrooms — 0.5 pc
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 450 ml