STEP 1/9
I added anchovies, dried kelp, and shiitake bottom again to make thick anchovy broth.
STEP 2/9
Soak seaweed in water in advance.
STEP 3/9
You can soak dried shiitake mushrooms in water in advance like seaweed.
STEP 4/9
Cut the soaked seaweed into bite-sized pieces and mix it with perilla seed powder and soy sauce.
STEP 5/9
Squeeze the soaked shiitake mushrooms.
STEP 6/9
Put perilla oil in a pot, add a little minced garlic, and stir-fry it.
STEP 7/9
Add seaweed and shiitake mushrooms and stir-fry them.
STEP 8/9
If the seaweed seems to be sauteing, add anchovy stock and bring to a boil.
STEP 9/9
Seaweed soup tastes better when you boil it over a low heat for a long time. Adjust the salt for the seasoning that is not enough while boiling.