Korean Mushroom Perilla Soup
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Oyster, shiitake, and king oyster mushrooms simmer together in an onion-based vegetable stock before ground perilla seeds are stirred in to thicken the broth into a nutty, substantial soup.
Read more
Cooking the mushrooms and garlic for ten minutes in the stock allows each variety's distinct aroma to build in layers: the fibrous texture of oyster mushrooms, the deep earthiness of shiitake, and the firm, meaty bite of king oyster mushrooms all hold their character in the finished bowl. Cubed tofu is added partway through and gently absorbs the surrounding broth as it warms. Adding the perilla powder in small increments rather than all at once prevents clumping and produces a smooth, even consistency; pulling the pot off the heat at the right moment also stops the broth from separating as it cools. The vegetable stock base delivers a satisfying, full-bodied result without any animal ingredients.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
Put 1.5L water and 120g sliced onion in a pot.
Boil over medium heat for 8 minutes to build a vegetable base broth.
- 3Control
Add the three mushrooms and 16g minced garlic.
Simmer over medium heat for 10 minutes as the layered mushroom umami builds in the broth.
- 4Season
Season with 22ml soup soy sauce, add the tofu, and cook 5 more minutes.
The tofu absorbs the broth flavors as it cooks.
- 5Control
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.
- 6Step
Turn off the heat and let it rest 2 minutes before serving.
Resting stabilizes the perilla consistency.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beoseot deulkkae-tang builds a nutty, substantial soup from three varieties of mushrooms and ground perilla seeds.
- Finish cue
- Turn off the heat and let it rest 2 minutes before serving.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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