Korean Lotus Root Perilla Seed Stew

Peel 300g lotus root and slice it into even 0.5cm half-moons.

Soak the slices in the vinegar water for 5 minutes, then rinse and drain well to limit browning and remove any harsh edge.

Cut 130g onion into coarse pieces and tear 150g oyster mushrooms along their natural grain.

Cut 250g soft tofu into 2cm pieces and keep it separate so it does not break before it goes into the stew.

Warm a pot over medium heat, then add 1 tablespoon sesame oil.

Add the onion and mushrooms and stir-fry for about 3 minutes, until the onion edges turn translucent and the mushrooms begin to soften.

Add the lotus root and 1000ml vegetable stock, then bring the pot to a boil over high heat.

Once it bubbles steadily, lower to medium and simmer for 10 minutes, until a chopstick can enter the lotus root.

Stir in 1.5 tablespoons soup soy sauce and 1 tablespoon minced garlic, then simmer for 3 more minutes.

Skim off excess foam if it gathers so the broth stays clean and the seasoning spreads evenly.

Dissolve 4 tablespoons perilla seed powder with a little hot broth, then stir it back into the pot and add the tofu.

Keep the heat low and warm for 4 minutes, stopping when the broth smells nutty before it turns chalky.