Korean Perilla Mushroom Hot Pot

Slice 100 g shiitake mushrooms into 0.5 cm pieces and tear 120 g oyster mushrooms into strips along the grain.

Trim the enoki base, separate the clusters gently, and cut the tofu into sturdy 1.5 cm slices.

Split 100 g bok choy lengthwise so the stems and leaves stay connected.

Keep the mushrooms and tofu in separate piles before arranging the pot, which helps prevent the tofu from breaking while the broth comes together.

Pour 800 ml vegetable stock into a hot pot or wide pot, then add 1 tbsp soup soy sauce and 0.5 tbsp minced garlic.

Heat over high heat for about 4 minutes, until large bubbles reach the edges.

Add the shiitake and oyster mushrooms first, then lower the heat to medium.

Simmer for 5 minutes, pressing any floating pieces lightly under the broth, until the mushrooms soften and the liquid turns lightly brown.

Arrange the tofu, enoki mushrooms, and bok choy neatly over the broth.

Simmer over medium-low heat for 6 minutes, until the bok choy stems look slightly translucent and the tofu is hot through the center.

Reduce the heat to low and sprinkle in 2.5 tbsp perilla seed powder gradually, stirring the broth between additions so it does not clump. Simmer only 2 minutes, then serve as soon as the broth smells nutty and thickens lightly.