Korean mushroom soup — beoseot guk — is the clear, savory bowl that shows up at almost every Korean home meal. Dried and fresh mushrooms build a surprisingly deep broth with garlic, sesame oil, and soy, and optional silken tofu turns it from side to light dinner. Thirty minutes, one pot.
There’s something incredibly comforting about a bowl of warm, savory soup, and this Korean Mushroom Soup (Beoseot Guk) is comfort in its purest form. While some versions are incredibly simple, this recipe builds layers of deep, earthy flavor for a truly substantial and satisfying meal. We combine both dried and fresh mushrooms to create an umami-rich broth that’s both elegant and rustic. It’s the perfect quick weeknight dinner or a soul-soothing starter, ready in about 30 minutes but tasting like it simmered for hours.
Ingredients
• MAKES: 4 servings
• TIME: 30 minutes
• 1/2 ounce / 15g (0.53 oz) dried shiitake or porcini mushrooms
• 3 tablespoons / 45ml (1.5 fl oz) dark sesame oil, divided
• 8 ounces / 225g (7.9 oz) fresh button or shiitake mushrooms, trimmed and sliced
• 1 tablespoon / 15g (0.53 oz) minced garlic
• 3/4 cup / 75g chopped scallion, divided
• 6 cups (1440 ml) / 1.4L vegetable or mushroom stock, or water
• 8 ounces / 225g (7.9 oz) silken tofu, cut into small pieces, optional
• 2 tablespoons / 30ml (1 fl oz) soy sauce, or to taste
• Salt and freshly ground black pepper, to taste
Instructions
1. Place the dried mushrooms in a bowl and cover with 1-2 cups (480 ml) of boiling water. Let them soak for about 30 minutes (less for porcini) until soft. Do not discard the soaking liquid.
2. Heat 2 tablespoons (30 ml / 1 fl oz) of the sesame oil in a large pot or Dutch oven over medium-high heat. Add the fresh mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 10 minutes.
3. Drain the rehydrated mushrooms, reserving the liquid. Slice them and add to the pot. Cook until they also brown nicely, about 5-10 minutes more. Add the minced garlic and half of the chopped scallions, cooking for one minute until fragrant.
4. Carefully strain the reserved mushroom-soaking liquid through a fine-mesh sieve into the pot to remove any grit. Add enough stock or water to make a total of 6 cups (1440 ml) of liquid.
5. Bring the soup to a simmer. If using, gently stir in the silken tofu and cook for one more minute to heat through.
6. Remove from heat and stir in the soy sauce. Season with salt and plenty of black pepper to your liking. Serve hot, garnishing each bowl with a drizzle of the remaining sesame oil and the rest of the fresh scallions.
Nutritional Information
• This Korean Mushroom Soup is a light yet satisfying meal, low in calories and fat. Mushrooms provide a good source of B vitamins and minerals like selenium, while the optional tofu adds a boost of plant-based protein. Please note that nutritional values are an estimate and can vary based on the specific used.
Pro Tips
• Don’t discard the mushroom soaking liquid! It’s packed with umami flavor. Just be sure to strain it through a fine-mesh sieve or cheesecloth to remove any grit.
• For an even richer broth, use a high-quality mushroom or kombu (seaweed) stock instead of plain water or vegetable stock.
• If you like a bit of heat, add a teaspoon of gochujang (Korean chili paste) or a pinch of gochugaru (Korean chili flakes) along with the garlic.
• To prevent the delicate silken tofu from breaking apart, add it at the very end and stir gently just to heat it through.
FAQ
Q: How can I add more protein to this Korean mushroom soup
A: The optional silken tofu provides a great source of plant-based protein. For a heartier, more protein-rich meal, you can use cubed firm or extra-firm tofu instead. Adding edamame or a handful of chickpeas are also excellent vegetarian options to make the soup more substantial.
Q: Is this mushroom soup recipe gluten-free
A: To make this soup gluten-free, simply substitute the soy sauce with an equal amount of gluten-free tamari or coconut aminos. Also, ensure that the vegetable or mushroom stock you use is certified gluten-free, as some brands can contain hidden gluten.
Q: Can I use other types of mushrooms
A: Absolutely. While the recipe calls for shiitake and button mushrooms, feel free to experiment. Cremini, oyster, or king oyster mushrooms would all work beautifully as fresh options. For the dried component, porcini mushrooms are a great substitute for dried shiitake, offering a deep, nutty flavor.
Q: How do I store leftover Beoseot Guk
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you’ve added silken tofu, be aware its delicate texture may change slightly upon reheating. Reheat gently on the stovetop over low heat until just warmed through to best preserve the texture.
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Korean Mushroom Soup (Beoseot Guk)
Ingredients
Method
- Place the dried mushrooms in a bowl and cover with 1-2 cups (480 ml) of boiling water.
- Let them soak for about 30 minutes (less for porcini) until soft.
- Do not discard the soaking liquid.
- Heat 2 tablespoons (30 ml / 1 fl oz) of the sesame oil in a large pot or Dutch oven over medium-high heat.
- Add the fresh mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 10 minutes.
- Drain the rehydrated mushrooms, reserving the liquid.
- Slice them and add to the pot.
- Cook until they also brown nicely, about 5-10 minutes more.
- Add the minced garlic and half of the chopped scallions, cooking for one minute until fragrant.
- Carefully strain the reserved mushroom-soaking liquid through a fine-mesh sieve into the pot to remove any grit.
- Add enough stock or water to make a total of 6 cups (1440 ml) of liquid.
- Bring the soup to a simmer. If using, gently stir in the silken tofu and cook for one more minute to heat through.
- Remove from heat and stir in the soy sauce.
- Season with salt and plenty of black pepper to your liking.
- Serve hot, garnishing each bowl with a drizzle of the remaining sesame oil and the rest of the fresh scallions.
- Don't discard the mushroom soaking liquid! It's packed with umami flavor. Just be sure to strain it through a fine-mesh sieve or cheesecloth to remove any grit.
