STEP 1/14
First, wash the mushrooms clean.
Remove the bottom of the shiitake mushroom.
STEP 2/14
Cut it into slices.
STEP 3/14
Prepare enoki mushrooms by tearing them by hand to make them easy to eat.
STEP 4/14
Remove the bottom of the oyster mushroom and use your hands
Please rip it.
STEP 5/14
Cut half of the onion
STEP 6/14
Cut the tofu into small pieces.
STEP 7/14
Add perilla oil, minced garlic, and onions
Please stir-fry it.
STEP 8/14
When the ingredients are mixed and the garlic scent comes up
Add the stock and mushrooms and bring to a boil.
STEP 9/14
Boil it a little bit and add tofu
Add soy sauce, please.
STEP 10/14
Add perilla powder and mix.
STEP 11/14
Place glutinous rice flour and broth in a bowl and mix.
STEP 12/14
I'm going to add the mixture of glutinous rice flour
Adjust the concentration.
STEP 13/14
It's a mushroom perilla seed soup that tastes better in the middle of winter.
It has a strong scent of perilla seeds, so it's really good.
It doesn't feel too much pressure. Add tofu and protein
It's filling up.
STEP 14/14
It's good when you don't have an appetite or for breakfast
Make it with perilla powder in the freezer
As you can see.