Gluten-Free Korean Mushroom Hearty Soup

About this Korean soup

Gluten-Free Korean Mushroom Hearty Soup is a Korean soup built around mixed mushrooms. It takes about 35 min from start to finish, 12 minutes of prep and 23 minutes of cooking, and serves 4.

Cooking method: soup. Difficulty is rated easy. Vegan, and marked gluten-free in our data.

Good for: gluten-free, meal prep, one-pot wonders, everyday healthy.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

• 600 g mixed mushrooms, sliced
• 1 litre gluten-free vegetable or chicken stock
• 2 cups cabbage, chopped
• 2 carrots, diced
• 1 onion, diced
• Seasoning: gochugaru, garlic and toasted sesame
• Sauce: 2 tbsp tamari and 1 tsp sesame oil
• 2 tbsp olive oil
• Salt and black pepper, to taste

Method

1. Step 1. Soften the onion and carrots in a splash of olive oil for 5 minutes.

   Heat

   Medium to high, stir or flip now and then

   Look for

   Golden-brown edges, a steady sizzle and a toasty smell.

   Why it matters

   Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.

   Avoid

   Overcrowding the pan: the temperature drops and food steams. Cook in batches.

2. Step 2. Add the gochugaru, garlic and toasted sesame and cook for 1 minute until fragrant.

   Heat

   Keep the heat steady

   Look for

   The new ingredient is coated and the mixture returns to a gentle bubble.

   Why it matters

   Adding things in order lets each ingredient cook for just the right time.

   Avoid

   Dumping everything in at once: delicate items turn mushy before tougher ones are done.

3. Step 3. Add the mushroom, cabbage and stock; bring to a boil.

   Heat

   Keep the heat steady

   Look for

   The new ingredient is coated and the mixture returns to a gentle bubble.

   Why it matters

   Adding things in order lets each ingredient cook for just the right time.

   Avoid

   Dumping everything in at once: delicate items turn mushy before tougher ones are done.

4. Step 4. Simmer gently for 25 minutes until everything is tender.

   Heat

   Low, with small lazy bubbles

   Look for

   Small bubbles break the surface gently; the sauce thickens and the food turns tender.

   Why it matters

   Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.

   Avoid

   Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.

5. Step 5. Season to taste and stir in 2 tbsp tamari.

   Heat

   Off, no heat

   Look for

   Everything is evenly coated or just combined, with no dry pockets.

   Why it matters

   Mixing spreads salt, fat and flavour through the food so every bite tastes the same.

   Avoid

   Overmixing batters and doughs makes them tough; stop once just combined.

6. Step 6. Ladle into bowls and top with spring onion and sesame seeds.

   Heat

   Warm plates

   Look for

   Hot food on warm plates with a fresh, bright garnish on top.

   Why it matters

   Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.

   Avoid

   Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Check labels on stock, tamari, mustard and spice blends - gluten hides in them.

Equipment you will need

• Large pot
• Ladle
• Hand blender (optional)

Nutrition per serving

Estimated per serving: 398 kcal, 8 g protein, 15 g carbohydrate and 34 g fat. Roughly 8% of the energy comes from protein, 15% from carbohydrate and 77% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Gluten-Free Korean Mushroom Hearty Soup

• 🌾 Gluten-FreeNaturally gluten-free, no wheat, no worries.
• 🍱 Meal PrepCook once, eat all week.
• 🍲 One-Pot WondersMinimal washing up, maximal taste.
• 🌿 Everyday HealthyBalanced plates for daily eating.

Substitutions and variations

• Blend half the soup for a creamy texture without dairy.
• Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
• Freeze in portions before adding delicate garnishes, and add them fresh when reheating.

Frequently asked questions about Gluten-Free Korean Mushroom Hearty Soup

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