Korean Mushroom Perilla Soup
Three types of mushrooms - oyster, shiitake, and king oyster - are simmered together to create a layered, aromatic broth, then thickened with ground perilla seeds for a nutty body. An onion-based vegetable stock forms the foundation, and cubed tofu absorbs the surrounding flavors as it gently cooks. Adding the perilla powder in small batches prevents clumping and gives the soup a smooth, even consistency.
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Instructions
- 1
Tear or slice the mushrooms and cut tofu into large cubes.
- 2
Simmer water with onion for 8 minutes to build a light vegetable broth.
- 3
Add mushrooms and garlic, then simmer on medium heat for 10 minutes.
- 4
Season with soup soy sauce, add tofu, and cook 5 more minutes.
- 5
Gradually stir in perilla powder and cook 3 minutes to thicken.
- 6
Turn off heat, rest for 2 minutes, then serve.
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