Vegan Mushroom Seaweed Soup Recipe | Korean Miyeokguk

Here’s your Vegan Mushroom Seaweed Soup (Miyeokguk) recipe translated back into smooth, professional English:

Light, Nourishing, and 100% Vegan

Ready in about 20 minutes — perfect for busy weeknights or a gentle, comforting meal.

• Vegan
• Serves 3–4
• ~20 minutes
• Umami-rich

Looking for a light and nourishing Korean soup?

Vegan Mushroom Seaweed Soup (Miyeokguk) is the answer. Made with rehydrated seaweed and fresh mushrooms, this simple recipe delivers deep umami flavor while staying completely plant-based.

Traditionally enjoyed on birthdays and for postpartum recovery in Korea, this soothing soup is also perfect as an everyday dish, providing comfort and essential nutrients.

Ingredients (Serves 3–4)

• 20 g dried seaweed (about 1 cup after soaking)
• 150–200 g mushrooms (shiitake, oyster, or button)
• 1 tsp minced garlic
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• Salt to taste
• 1.5 L water

Instructions

1. Prepare the seaweed: Soak in cold water until soft, rinse once, and drain.
2. Stir-fry the seaweed: Heat sesame oil in a pot over medium-low heat. Add seaweed, then stir in soy sauce and garlic. Cook briefly until the flavors are absorbed.
3. Cook the mushrooms: In a separate pan, lightly sauté the mushrooms to reduce moisture, then add them to the pot.
4. Make the soup: Pour in 1.5 L of water, bring to a boil, and simmer for about 10 minutes.
5. Season: Adjust with salt to taste and serve warm.

Tip: For deeper flavor, add a small piece of dried kelp while simmering, then remove before serving.

Why You’ll Love This Soup

• 100% vegan and light
• Deep umami from seaweed and mushrooms
• Made with simple pantry ingredients
• Comforting, clean-tasting broth

Shop the Products Used in Today’s Recipe

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• Dried Seaweed
• Sesame Oil
• Soy Sauce