Instructions

1. 1

   Trim tough mugwort stems, rinse in cold water, and drain well.

2. 2

   Cut potato into bite-size chunks and tear mushrooms into strips.

3. 3

   Add rice-rinse water to a pot and boil potatoes first for 8 minutes.

4. 4

   Add mushrooms, tofu, garlic, and soup soy sauce; simmer 5 more minutes.

5. 5

   Mix perilla powder with a little water first, then stir in smoothly.

6. 6

   Add mugwort at the end and cook only 2 minutes to keep its fragrance.

Tips

Nutrition (per serving)