Name: Mushroom and Sesame Soup (Bohseot Chamkkae Tang)
Yield: Serves 4
Cuisine: Korean
Ingredients: 4 dried shiitake mushrooms, reconstituted in 1 cup (250 ml) water (reserve) and cut into matchstick strips; 2 tablespoons rice flour; 4 tablespoons tahini or Asian sesame paste; 3 cups (750 ml) Vegetable Stock; Sea salt or kosher salt and fresh ground black pepper to taste; ¼ cup (65 ml) water; Crushed Roasted Sesame Seeds; 6 white mushrooms or other mushrooms, cut into ½-in (1.25 cm)-thick slices; 1 teaspoon sea salt or kosher salt; 1 bunch enoki mushrooms, split into several separate bunches; 1 tablespoon dark sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

A variety of mushrooms are stir-fried in sesame oil to start off this substantial vegetarian soup. Tahini paste is added to the stock, giving it body and protein, and the rice flour serves as a thickener.

Ingredients

1 tablespoon dark sesame oil
4 dried shiitake mushrooms, reconstituted in 1 cup (

Method

In a large saucepan, add the sesame oil and place over medium-low heat. Add the mushrooms. Sprinkle the teaspoon of salt on the vegetables and stir-fry until the liquid released from the mushrooms has evaporated.

Add the Vegetable Stock and the mushroom soaking liquid and cook for 3 minutes over medium-low heat Stir in the tahini and mix well.

In a small bowl, mix together the r