A Comforting and Savory Shiitake Mushroom and Bean Sprout Nurungji Soup
Nourishing and Soothing Shiitake Mushroom and Bean Sprout Nurungji Soup Recipe
When I’m stressed or feeling under the weather, I often crave a warm bowl of porridge. Lately, I’ve been under a lot of pressure, so much so that I didn’t feel like eating regular rice. I decided to make a soothing soup using the slightly crispy rice crust (nurungji) from the bottom of my freshly cooked rice pot. By simmering the nurungji until soft and then adding bean sprouts and shiitake mushrooms, I created a delightful dish with a wonderful combination of crispiness and chewiness. It was incredibly satisfying and easy on my stomach. As someone who absolutely loves simmered nurungji or porridge, this Shiitake Mushroom and Bean Sprout Nurungji Soup was right up my alley! I personally find this much more delicious than seafood nurungji soup. It’s a nice change of pace to enjoy nurungji in a different way. Wishing you a peaceful day~♡
Ingredients
- Nurungji (store-bought or homemade rice crust)
- Fresh bean sprouts, 3 handfuls (approx. 150g)
- Fresh shiitake mushrooms, 3 medium
- Water (for broth or plain water), generously
Seasoning
- Shiitake mushroom powder (or other umami-rich broth ingredients), 1 tsp
- Salt or soy sauce (to taste)
- Shiitake mushroom powder (or other umami-rich broth ingredients), 1 tsp
- Salt or soy sauce (to taste)
Cooking Instructions
Step 1
Begin by bringing a generous amount of water to a boil in a pot over high heat. Using a clear broth or a broth made with anchovies and kelp will add even more depth of flavor.
Step 2
Once the water is rapidly boiling, add the prepared nurungji to the pot. Let it simmer to allow the nurungji to absorb the water and soften thoroughly.
Step 3
Rinse the bean sprouts thoroughly under running water and drain them. Remove any tails or dirty parts. It’s best not to overcook them to maintain their crispiness.
Step 4
Trim the stems from the shiitake mushrooms and slice them into bite-sized pieces, or into relatively thick slices. This will help their fragrant flavor infuse into the soup.
Step 5
When the nurungji has softened to your liking, add the rinsed bean sprouts and sliced shiitake mushrooms to the pot. Continue to boil over high heat for about 3-5 minutes, or until the ingredients are cooked through. The bean sprouts should be tender but not mushy, and the mushrooms should be soft.
Step 6
Finally, stir in the shiitake mushroom powder and taste the broth. If needed, adjust the seasoning with soy sauce or salt according to your preference. Be careful not to make it too salty.
Step 7
Ladle the finished Shiitake Mushroom and Bean Sprout Nurungji Soup into warm bowls. Enjoy immediately while hot to savor the rich nuttiness of the nurungji, the crispness of the bean sprouts, and the satisfying chewiness of the mushrooms.