Wash dried shiitake mushrooms once and soak them. If you sieve it after washing it, you can make beef filling without any foreign substances.

Dry shiitake mushroom and we use the water as a broth. Then, put the natural seasoning back into the pack and make a thick broth again. There are foreign substances floating, and even if I strain them, they keep coming out. It's from shiitake mushrooms, so I just used it.

After soaking the dried shiitake mushrooms, it's time to drain them and mix them with the mushrooms. It doesn't matter if you don't have mushrooms. Shiitake mushrooms are enough. The mushroom was in the refrigerator, so I just put it in.

Add minced garlic and green onions. They're mushrooms. This seasoning and seasoning are the liver and seasoning of mushroom perilla seed soup.

Add dark soy sauce to this.

Mix it well, please. We're going to let it ripen at room temperature for a while and then put it in when the broth is made.

Dried shiitake mushroom, broth made with natural seasoning with water!! If the broth is ready, you can make perilla seed soft tofu soup quickly. The most important thing is the broth that determines the taste of the soup.

Add soft tofu to the broth. I chose soft tofu instead of lumpy tofu. Add seasoned mushrooms and bring to a boil. On high heat.

If it boils and the broth is thick enough, add perilla seed powder. I didn't season it separately. Because I've already seasoned the mushrooms. But if you think it's bland after tasting it, add salt. If you think it's salty, it's better to add perilla powder.

The color of the soup changes with perilla powder. The perilla seed soft tofu soup is almost done.

Deulkkae Sundubu-tang, which you fell in love with delicious guys, is complete. It tastes better because it has the scent of shiitake mushrooms as well as the savory scent of perilla seeds. It's a little disappointing to have brownish color with soy sauce, but I think soy sauce is a better combination for perilla seeds than salt.