Mushroom Perilla Seed Soup

Name: Mushroom Perilla Seed Soup
Total time: 6 min
Cuisine: Korean
Ingredients: Mushrooms 500g; Perilla oil 2 tbsp; Soup soy sauce 2 tbsp; Anchovy fish sauce 1 tbsp; Fish sauce a little; Salt 1/2 tbsp; Perilla seed powder 6 tbsp; Buckwheat flour 2 tbsp; Minced garlic 1 tbsp; Green onion 1 tbsp minced; Chives appropriate amount; Onion appropriate amount; Burdock root appropriate amount; Dried kelp 10g

A savory and nutritious mushroom perilla seed soup recipe that is great for menopause and vascular health.

KoreanSoup & Stew

⏱️ 6 min total📝 13 steps

🍳 Start Cooking

What You'll Need

Mushrooms500g

Perilla oil2 tbsp

Soup soy sauce2 tbsp

Anchovy fish sauce1 tbsp

Fish saucea little

Salt1/2 tbsp

Perilla seed powder6 tbsp

Buckwheat flour2 tbsp

Minced garlic1 tbsp

Green onion1 tbsp minced

Chivesappropriate amount

Onionappropriate amount

Burdock rootappropriate amount

Dried kelp10g

Instructions

Remove the dirt from the roots of the oyster mushrooms and tear them into bite-sized pieces.

Cut the king oyster mushrooms and other mushrooms into bite-sized pieces.

Peel the burdock root with a vegetable peeler, wash it, and roughly chop it with a knife.

Cut the chives and onion into pieces similar in size to the other ingredients, using a little more than half an onion.

Add 2 tbsp of perilla oil and 2 tbsp of soup soy sauce to a pot.

Add the minced garlic, minced green onion, and fish sauce, and stir-fry while seasoning.

Add the burdock root first and stir-fry together.

Stir-fry the mushrooms, seasoning them before adding water.

Prepare kelp stock by soaking 10g of dried kelp in 1 liter of water.

Pour the kelp stock into the pot and boil for about 5 minutes.

⏱️ 5m 0s

Mix 6 tbsp of perilla seed powder and 2 tbsp of buckwheat flour with water.

Add all ingredients except the chives and enoki mushrooms to the boiling soup and cook.

Add the prepared perilla seed and buckwheat flour mixture and boil for another minute to finish.

⏱️ 1m 0s