Perilla Seed Mushroom Soup

Cut the radish into thick strips.

Trim the ends of the shiitake mushrooms and cut them into strips.

Quickly rinse the oyster mushrooms under running water, drain, trim the stems, and tear them along the grain to enhance the texture.

Finely slice the onion, and cut the chives and green onion into large pieces.

Heat 2 tbsp of perilla oil in a pan, add minced garlic and green onion, and sauté over low heat to create a scallion oil.

Add the sliced radish and sauté; once the scallion aroma rises, add a little water and continue to sauté.

When the radish slightly wilts, add the onion and sauté together.

Add all the prepared shiitake, oyster, and king oyster mushrooms, add 1 tbsp of perilla oil, and sauté over medium-low heat without burning.

When the mushrooms are slightly cooked, add 600ml of anchovy kelp broth.

Prepare the perilla seed and glutinous rice flour mixture by mixing them with 200ml of water.

While the vegetables are boiling, mix the perilla seed powder and glutinous rice flour with 200ml of water.

Boil over medium heat for about 7 to 8 minutes.

Add the perilla seed and glutinous rice flour mixture to the pot.

Stir the mixture evenly into the soup.

Season with 1 tbsp of soup soy sauce and 1/3 tbsp of fine salt.

After adding the perilla mixture, do not boil for too long; simmer gently for 3 to 5 minutes.

Finally, add the chives to enhance the aroma.