Shingled hedgehog mushroom soup

Shingled hedgehog mushroom soup 2017-07-03T12:56:47+00:00

Project Description

Effect: This soup is easy to digest and is fitting for monks who need to maintain their mind and body light.

  • 15 dried shiitake mushrooms
  • 8 cups water
  • 250 grams Korean radish mu (무), can substitute with Japanese daikon
  • 150 grams shingled hedgehog mushrooms (능이버섯 neung yi beo seot)
  • 2 teaspoons Korean soup soy sauce (국간장 guk gan jang)*
  • Pinch salt

*Korean soup soy sauce (국간장 guk gan jang) has a lighter color and a deeper, saltier flavor than regular soy sauce.

  1. Make shiitake mushroom stock by rinsing dried shiitake mushrooms in running water and soak in 8 cups cold water for at least 6 hours. Save shiitake mushrooms for another use. This will result in 6 cups of shiitake mushroom stock.
  2. Cut radish to 3x3x1-centimeter slices.
  3. Tear shingled hedgehog mushrooms to 1-centimeter thickness.
  4. Add radish and mushroom slices to shiitake mushroom stock and bring up to a boil over high heat. Season with Korean soup soy sauce and a pinch of salt.