Korean ricesticks and shiitake mushrooms soup

Warming, rustic autumnal soup with Ttoek – Korean ricesticks, root veggies and shiitake mushrooms.

    • 1 to 1.5 litre water
    • 1 leek sliced
    • 10cm piece of kombu
    • Small handful dried shiitake mushrooms (10-20g), stems broken off and discarded
    • A few garlic cloves, halved
    • Root veggies, chopped – I used 2 carrots and a parsnip but you can use any, or squashTtoek, rice sticks, any amount, or leftover rice or already cooked noodles
    • 1 can of beans, drained
    • Good pinch of gochugaru Korean pepper, or other chilli, or fresh ginger
    • Good pinch of salt
    • A few good spoonfuls of doenjang paste (miso)
    • A good drizzle of toasted sesame oil
    • 1 bunch spinach or other greens

Put the water on your hob and slice your veggies as the water heats up


Add the leek, kombu, shiitake and garlic to the water.


Let boil on medium heat for 5-10 minutes to make a stock.

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Add root veggies and Tteok and boil cook for another 10 minutes, adding the beans, korean pepper and salt after a few minutes.


Check that the rice stick are soft all the way through then take off the heat


stir in miso, add spinach and sesame oil and leave for the spinach to wilt a few minutes