Savory Shiitake Mushroom and Nurungji Soup
Experience the Unique Flavor and Aroma of ‘Shiitake Mushroom and Nurungji Soup’
This is an incredibly simple yet extraordinarily special dish! ‘Shiitake Mushroom and Nurungji Soup’ combines the nutty crispness of roasted rice with the subtle, earthy aroma of nutritious shiitake mushrooms. It’s a comforting and deeply flavorful soup, perfect for warming you up.
Ingredients
- Nurungji (scorched rice) 1.5 cups (approx. 150g)
- Dried shiitake mushrooms 3 pcs (medium size)
- Water 4-5 cups (800ml – 1000ml)
Cooking Instructions
Step 1
First, prepare the dried shiitake mushrooms. In a wide bowl, combine about 1 cup of lukewarm water with 1/2 teaspoon of sugar and stir well. Add the 3 dried shiitake mushrooms, press them down so they are fully submerged, and let them soak for at least 30 minutes until thoroughly softened. (If you’re short on time, using warmer water will speed up the soaking process.)
Step 2
Once the shiitake mushrooms are well-soaked and tender, squeeze out as much water as possible with your hands. Then, finely mince the mushrooms using a knife, scissors, or a food processor. Mincing them very finely will help release their rich flavor into the soup.
Step 3
Now, get a pot ready. Add 4-5 cups of water and the 1.5 cups of nurungji. Bring the water to a boil over high heat, then reduce the heat to medium-low. Let it simmer for about 5-10 minutes, or until the nurungji has softened and broken down, slightly thickening the soup. Once the nurungji is tender and the soup has a light, creamy consistency, add the minced shiitake mushrooms. Simmer for another few minutes until the mushroom aroma infuses into the soup. Your delicious Shiitake Mushroom and Nurungji Soup is ready! You can season with salt and pepper to taste if desired.
