Korean Perilla Mushroom Hot Pot
A vegetable-based hot pot built on three varieties of mushrooms, tofu, and bok choy in a light vegetable stock. Ground perilla seeds stirred into the broth give it a nutty thickness that clings to the mushrooms and greens. Seasoned simply with soup soy sauce and garlic, the dish keeps a clean flavor that lets the natural taste of each ingredient come through.
Adjust Servings
Instructions
- 1
Trim mushrooms by type and cut tofu into thick slices.
- 2
Bring vegetable stock to a boil with garlic and soup soy sauce.
- 3
Add shiitake and oyster mushrooms first; simmer 5 minutes for aroma.
- 4
Add tofu, enoki, and bok choy; cook for 6 more minutes.
- 5
Lower heat, stir in perilla powder, and finish with a 2-minute simmer.
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