Soup & Stew

Potato & Oyster Mushroom Soup

Name: Potato & Oyster Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Potato; 15 g Oyster mushrooms; 8 g Tofu; 5 g Green onion; 300 g Water; 5 g Soup anchovies; 3 g Red chili pepper; 3 g Dried kelp (dasima); 3 g Minced garlic; 0.5 g Salt

감자느타리버섯국

A clean, everyday Korean soup of potato, oyster mushrooms and tofu in anchovy-kelp broth. Start the anchovies in cold water and skim the foam as it boils; tear oyster mushrooms from the cap toward the stem and they'll split neatly.

📝 Step-by-Step Instructions

Add the anchovies and kelp to 1½ cups of water and simmer to make anchovy-kelp broth.

Julienne the kelp used for the broth.

Blanch the oyster mushrooms in boiling water, then tear them into strips.

Cut the potato and tofu into 3–4 cm strips, and slice the red chili and green onion diagonally.

Bring 1 cup of the broth to a boil with the potato, add the mushrooms and simmer briefly, then add the tofu, green onion, garlic and red chili and season with salt.

Garnish with the julienned kelp.

📊 Nutrition Facts (per serving)

53.3Calories (kcal)

6.8 gCarbs

5.2 gProtein

0.8 gFat

404 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.