Miyeokguk aka Korean Seaweed Soup is a staple dish in every Korean home. This soup is traditionally eaten on birthdays or after giving birth, but can also be eaten all year long, any day of the week. Most Koreans make miyeokguk using beef or seafood. Since this recipe is a vegan version of the old classic, I used shiitake mushrooms and a little bit of mushroom seasoning to pack this miyeokguk with umami flavors. I’ve never seen any Korean use shiitake mushrooms in their miyeokguk, but when I developed this recipe and tasted it, I knew it was going to be a hit. Get ready for an umami explosion in your mouth when you savor this soup!
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Click here for mushroom seasoning:
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