1
Pour 1.3L of water into a pot and bring to a boil.
Mushroom Perilla Seed Soup
A savory and nutritious mushroom perilla seed soup recipe made with healthy mushrooms and perilla seeds.
KoreanSoup & Stew
⏱️ 16 min total📝 18 steps
What You'll Need
Shiitake mushroom3
Oyster mushroom150g
Enoki mushroom1 pack
ChivesHalf a handful
Water1.3L
Dried kelp10g
AnchoviesHalf a handful
Soup soy sauce1 tbsp
Salt1 tbsp
Glutinous rice flour1 tbsp
Perilla seed powder5 tbsp
Perilla oil2 tbsp
Instructions
2
Add a piece of dried kelp (10g) and a handful of medium anchovies (microwaved for 20 seconds) to the boiling water.
3
Simmer over medium heat for 10 minutes to extract the broth.
⏱️ 10m 0s4
While the broth is boiling, thinly slice the 3 shiitake mushrooms.
5
Wash 150g of oyster mushrooms and tear them along the grain.
6
Cut half a handful of chives into 4-5cm lengths.
7
After 10 minutes of boiling the broth, remove the dried kelp and anchovies.
8
Add the prepared shiitake and oyster mushrooms to the broth.
9
Add 1 tbsp of soup soy sauce to season.
10
Add 1 level tbsp of salt.
11
Cover and boil for 3 minutes.
⏱️ 3m 0s12
After 3 minutes, open the lid and add 1 pack of enoki mushrooms.
13
Add 5 tbsp of perilla seed powder.
14
Add 5 tbsp of glutinous rice flour and mix to add thickness and nuttiness to the broth.
15
Boil for about 3 more minutes.
⏱️ 3m 0s16
After 3 minutes, add the sliced chives.
17
Add 2 tbsp of perilla oil.
18
Stir well with a ladle to finish.