10ouncesassorted mushroomsbutton, shiitake, oyster, crimini, enoki, king mushrooms, etc.
2scallionscut into small pieces
2ouncescrown daisies (ssukgat, 쑥갓) or watercress
Other vegetable options
tofu, napa cabbage, onion, and carrots.
Put 5 cups water and the broth vegetables in a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste.
Cut the mushrooms into bite size slices (about 1/4-inch thick). Mushrooms cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split lengthwise into bite size pieces.
Neatly arrange the mushrooms and scallions in clusters along with other vegetables, if using, in a shallow pot. Add 2 cups of broth. Boil over medium to medium high heat until mushrooms are softened, 4 – 5 minutes. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.