Doenjang Mushroom Soup


Mushroom Doenjang Soup

This recipe is easy and has SO much umami that you can't stop making nommy noises! This is a VERY Asian soup with specific Korean ingredients, but it is worth seeking them out. I've got three doenjang soup recipes, so you'll use the paste!
Course Soup
Cuisine Asian, Korean
Keyword doenjang, korean, mushroom
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 servings
Author misangela


  • 1 8oz pack of cremini mushrooms, sliced white mushrooms ok
  • 1 med shallot, diced
  • 3 cloves garlic, minced
  • 2 inches fresh ginger, peeled and thinly sliced ginger paste is fine here
  • 2 Tbl Doenjang paste you can use ssamjang if you like
  • 1 Tbl Gochujang paste optional if you don't want spice
  • 1/4 cup Kikkoman Memmi soup base sub soy sauce
  • 1/4 cup Chinese cooking wine optional
  • 2 Tbl seasoned Rice Wine Vinegar
  • 2 Tbl Mirin more to taste
  • 1 Tbl sesame oil
  • 2 cups chicken stock sub vegetable stock to keep vegetarian
  • 1 Tbl corn starch dissolved in a bit of water (slurry) optional, but adds thickness if you desire
  • 4 scallions, cut in half then into 2" pieces
  • 1 lime, zest and juice
  • 2 tsp olive oil or neutral oil for sautéing veg
  • 2 scallions, cut on bias for garnish


  • Heat a large stock pot on med heat with oil. Sweat out mushrooms, garlic, shallot, ginger and lime zest until veg is soft.
  • Add sesame oil, wine, rice wine vinegar, soup base and mirin, stir.
  • Add doenjang and gochujang and stir until combined.
  • Add chicken or veg stock and scallion pieces, stir. Raise heat to med hi.
  • Check seasoning. If salt is needed, add.
  • Bring to a slow boil and add cornstarch slurry if using.
  • Cook for 5-10 minutes, then kill heat and add lime juice. Check seasoning again.
  • Serve with scallions for garnish.