Ingredients with Measurements:
- 8 oz. dried Korean wheat noodles (guksu)
- 4 cups of water
- 4 cups of vegetable broth
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced button mushrooms
- 1 cup of sliced oyster mushrooms
- 1 cup of sliced enoki mushrooms
- 1 cup of sliced king oyster mushrooms
- 1 cup of sliced baby bok choy
- 1 cup of sliced scallions
- 1 tbsp. of sesame oil
- 1 tbsp. of soy sauce
- 1 tbsp. of gochujang (Korean chili paste)
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring 4 cups of water and 4 cups of vegetable broth to a boil.
2. Add the dried Korean wheat noodles (guksu) to the pot and cook for 3-4 minutes until tender.
3. Drain the noodles in a strainer and rinse with cold water. Set aside.
4. In a mixing bowl, combine the sliced shiitake mushrooms, button mushrooms, oyster mushrooms, enoki mushrooms, and king oyster mushrooms.
5. In the same pot, heat 1 tbsp. of sesame oil over medium-high heat.
6. Add the minced garlic and ginger to the pot and sauté for 1-2 minutes until fragrant.
7. Add the mixed mushrooms to the pot and sauté for 5-7 minutes until tender.
8. Add 1 tbsp. of soy sauce and 1 tbsp. of gochujang to the pot and stir to combine.
9. Add the cooked noodles to the pot and stir to combine.
10. Add the sliced baby bok choy and scallions to the pot and stir to combine.
11. Season with salt and pepper to taste.
12. Serve the Mushroom Gogi Guksu in soup bowls and garnish with additional scallions and sesame seeds, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 60g
Dietary fiber: 7g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- Any type of mushroom can be used in place of the ones listed in the recipe.
- Chicken or beef broth can be used in place of vegetable broth.
- Spinach or kale can be used in place of baby bok choy.
Variations:
- Add cooked chicken or beef to the soup for extra protein.
- Add a boiled egg to the soup for a traditional Korean touch.
- Use udon noodles or rice noodles in place of Korean wheat noodles.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Adjust the amount of gochujang to your desired level of spiciness.
- Use a mix of fresh and dried mushrooms for added depth of flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mushroom Gogi Guksu in a traditional Korean soup bowl and garnish with scallions and sesame seeds.
Garnishes:
Scallions and sesame seeds
Pairings:
Kimchi and pickled vegetables
Suggested side dishes:
Steamed rice and Korean-style fried chicken
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the noodles and mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
Gogi Guksu is a traditional Korean soup made with noodles and meat or vegetables.
Flavor profiles:
Savory, umami, spicy
Serving suggestions:
Serve the Mushroom Gogi Guksu as a main dish for lunch or dinner.
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Region: Korean