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!
Servings 8 servings
Ingredients
- 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
Instructions
- 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.