1
Cut 1 king oyster mushroom, 100g of zucchini, and 1 stalk of green onion into bite-sized pieces.
Mushroom Perilla Seed Soup
A hearty mushroom perilla seed soup made with plenty of mushrooms for a creamy and nutty flavor.
KoreanSoup & Stew
📝 7 steps
What You'll Need
King oyster mushroom1
Oyster mushrooms1 pack
Enoki mushrooms1 pack
Dried shiitake mushrooms30g
Zucchini100g
Green onion1 stalk
Perilla oil2 tbsp
Minced garlic1 tbsp
Broth500ml (plus 6 tbsp for stir-frying)
Perilla seed powder4 tbsp
Glutinous rice flour2 tbsp
Soup soy sauce1 tbsp
Salt1 tsp (plus 1/2 tsp for seasoning)
Instructions
2
In a pan, add the king oyster mushrooms, oyster mushrooms, and dried shiitake mushrooms, then stir-fry with 2 tbsp of perilla oil, 1 tbsp of minced garlic, and 6 tbsp of broth.
3
Add 1/2 tsp of salt to season the mushrooms while stir-frying.
4
Add 500ml of broth, the sliced zucchini, and the enoki mushrooms to the stir-fried mushrooms and bring to a boil.
5
Add 4 tbsp of perilla seed powder and boil together.
6
Add the prepared green onion and 2 tbsp of glutinous rice flour, stirring to adjust the consistency as it boils.
7
Add 1 tbsp of soup soy sauce and 1 tsp of salt to adjust the final seasoning.