Korean Mushroom Perilla Soup
Perilla powder added all at once turns lumpy, and high heat drives off its aroma. Boil 120 g sliced onion in 1.5 L water for 8 minutes, simmer the three mushrooms with the garlic for 10 minutes, then season with soup soy sauce and cook the tofu for 5 more. Lower the heat, stir in 45 g perilla powder a little at a time for 3 minutes, and rest the pot for 2 minutes before serving.
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Oyster mushrooms are torn along the grain, shiitake sliced thin and king oyster mushrooms cut on the bias, and each of the three has its own chew in the bowl.
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The base is an onion stock, yet perilla seed powder and tofu make it filling, and two minutes of rest off the heat lets the thick broth settle.
Ingredients
Instructions
- 1
Tear 180g oyster mushrooms along the grain, slice 120g shiitake thin, and cut 150g king oyster mushrooms into bite-size diagonal pieces. Cube 220g tofu into large pieces.
- 2
Put 1.5L water and 120g sliced onion in a pot.
Boil over medium heat for 8 minutes to build a vegetable base broth.
- 3
Add the three mushrooms and 16g minced garlic.
Simmer over medium heat for 10 minutes as the layered mushroom umami builds in the broth.
- 4
Season with 22ml soup soy sauce, add the tofu, and cook 5 more minutes.
The tofu absorbs the broth flavors as it cooks.
- 5
Stir in 45g perilla powder in small batches over low heat for 3 minutes.
Adding all at once can cause lumps, and high heat disperses the aroma.
- 6
Turn off the heat and let it rest 2 minutes before serving.
Resting stabilizes the perilla consistency.
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