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Mushroom Miyeokguk, rich and tasty Korean soup with mushrooms and seaweed.
Delicious and healthy Korean soup

Mushroom miyeokguk

Author: Flavelo
Vegetarian & Vegan Soups
Miyeokguk, or seaweed soup, signifies birthday for every Korean. This is the first dish a mother eats after giving birth due to its high iodine content, and out of respect, it is consumed on every birthday. Instead of the traditional beef version, this mushroom variant builds on the power of umami (the fifth taste): the combination of shiitake mushrooms and seaweed creates a deep, meaty flavour profile even without meat.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large pot
  • Strainer for the seaweed
  • Chopping board

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Soak the dried seaweed in cold water for 10-15 minutes. You will be surprised: its volume increases tenfold! Drain, squeeze the water out, and cut into bite-sized pieces.

Tip: Rehydration returns the seaweed's natural, springy texture.
2 ✓

Slice the mushrooms, crush the garlic.

Tip: Shiitake mushrooms are a natural flavour enhancer (rich in glutamate), giving depth to the soup.
3 ✓

Heat the sesame oil in the pot. Toss in the garlic, mushrooms, and squeezed seaweed. Fry for 2-3 minutes until fragrant.

Tip: Frying the seaweed in sesame oil removes the overly 'marine' aftertaste and gives it a nutty aroma.
4 ✓

Pour over the stock, add the soy sauce. Bring to the boil.

Tip: Soy sauce adds not only saltiness but colour and umami.
5 ✓

Cover and cook on a medium heat for 20-25 minutes. Finally, season with salt and pepper if necessary.

Tip: During longer cooking the seaweed softens, and the soup thickens slightly from the gelatinous substances in the seaweed.

Recipe FAQ

Where can I get miyeok?
You'll find it in Asian shops under the name dried wakame. It swells incredibly, a little is enough!

Ingredients

  • 20 g Dried Miyeok (wakame seaweed)
  • 150 g Shiitake mushrooms (fresh or soaked)
  • 1200 ml Vegetable stock or water
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 pinch Ground pepper