savory and rich mushroom perilla soup
I put in a lot of oyster mushrooms and shiitake mushrooms and made a mushroom perilla soup with a savory taste. Add sujebi or joraengi rice cake and boil it. It's really good^^
2 serving
Within 60 minutes
썬쿡♡
Ingredients
  • oyster mushroom
    200g
  • Shiitake mushroom
    4ea
  • onion
    1/4ea
  • leek
    2spoon
  • perilla powder
    8~9spoon
  • glutinous rice flour
    2spoon
  • anchovy broth
    1L
  • Korean style soy sauce
    1spoon
  • fish sauce
    1/2spoon
  • ground pepper
    little
  • Salt
    little
Cooking Steps
STEP 1/10
Wipe shiitake mushrooms lightly with a kitchen towel or a dry cloth, cut off the column, and slice them into appropriate sizes.
STEP 2/10
Cut off the messy bottom of the oyster mushroom and tear it apart by hand.
STEP 3/10
Chop the onions so that they are not too thick and chop the green onions into small pieces.
STEP 4/10
Put the pack and shiitake mushroom column back in boiling water and boil it for 10 minutes to make broth. After 10 minutes, remove the pack and shiitake mushroom column again.
STEP 5/10
Put 8 spoons of perilla powder and 2 spoons of glutinous rice powder in a bowl, add 2 ladles of anchovy broth, and fold the powder well.
STEP 6/10
Add all the sliced shiitake and oyster mushrooms and add the sliced onions to boil.
STEP 7/10
When it boils and the mushrooms are out of breath, reduce the heat to medium low and add all the mixed perilla seed sauce and bring to a boil, mixing well.
STEP 8/10
Add 1 spoonful of soy sauce and 1/2 spoonful of fish sauce and season. Add some pepper, too.
STEP 9/10
After seasoning, add salt to the seasoning, add chopped green onions, and bring to a boil.If you boil it while stirring with a spoon, sticky rice powder and perilla powder will swell and become thick.
STEP 10/10
It's done.
Cooking review
5.00
score
  • 295*****
    score
    A healthy taste!! Thank you for the food
    2022-04-10 20:31
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