Mushroom and Sesame Soup

A variety of mushrooms are stir-fried in sesame oil to start off this substantial vegetarian soup. Tahini paste is added to the stock, giving it body and protein, and the rice flour serves as a thickener.

1 tablespoon dark sesame oil
4  {dried shiitake mushrooms}, reconstituted in 1 cup water (reserve) and cut into matchstick strips
6  white mushrooms or other mushrooms, cut into 1/2-in thick strips
1 bunch enoki mushrooms, split into several separate bunches
1 teaspoon {sea salt} or kosher salt
3 cups Yachae Soup or 3 cups vegetable broth
4 tablespoons tahini or Asian sesame paste
2 tablespoons rice flour
1/4 cup water
 {salt and black pepper} to taste
 crushed roasted {sesame seeds}
In a large saucepan, add the sesame oil and place over medium-low heat. Add the mushrooms. Sprinkle the teaspoon of salt on the vegetables and stir-fry until the liquid released from the mushrooms has evaporated.

Add the Yachae Soup or vegetable broth and the mushroom soaking liquid and cook for 3 minutes over medium-low heat.

Stir in the tahini and mix well.

In a small bowl, mix together the rice flour and water until completely dissolved. Slowly add this mixture to the soup, stirring constantly, until the soup has thickened. Taste and add salt and pepper as needed.

Divide into 4 bowls and sprinkle with the crushed roasted sesame seeds.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 15 min

Servings: 4

Recipe By: Taekyung Chung and Debra Samuels

From:  The Korean Table
Used with permission of Tuttle Publishing