Perilla Seed Oyster Mushroom Soft Tofu Stew

Tear the oyster mushrooms into strands and semi-dry them in the sun or a food dehydrator (at 50 degrees for 4 hours).

Lightly rinse the semi-dried oyster mushrooms and squeeze out the water to enhance the chewy texture.

Slice the onion (about 4/5 or 1/2 of an onion) into 0.5cm thick strips, and slice the green onion into 0.5cm thick rounds.

Cut the soft tofu in half, place it on a sieve, and mash it to drain the water.

Prepare kelp-infused water by soaking 3 pieces of 4-5cm kelp in 4 cups of water for 30 minutes.

Turn on the heat for the earthenware pot and sauté the prepared onion, green onion, minced garlic, semi-dried oyster mushrooms, and 1 tbsp of perilla oil.

Add 1 tbsp of soup soy sauce and sauté evenly with the ingredients.

Pour 4 cups of kelp-infused water into the pot, cover with a lid, and bring to a boil.

When the broth boils, add 4 tbsp of perilla seed powder and mix.

Add the drained soft tofu to the pot.

Add 1 tsp of salt to season while boiling.

Once it bubbles, boil for about 10 more minutes to finish.