Making super simple mushroom perilla seed soup
Today, when it rains to announce the rainy season, it reminds me of hot soup dishes. I searched the refrigerator for a hot soup menu and found leftover mushrooms, so I prepared a simple mushroom perilla soup.
4 serving
Within 30 minutes
예쁜나무숲
Ingredients
  • Shiitake mushroom
    2ea
  • King oyster mushroom
    2ea
  • enoki mushroom
    1pack
  • leek
    1ea
  • Cheongyang red pepper
    2ea
  • Red pepper
    2ea
  • kelp broth
    1.5L
  • Korean style soy sauce
    3spoon
  • perilla powder
    6spoon
  • crushed garlic
    1spoon
Cooking Steps
STEP 1/8
Add 1.5L of water and stock again in a pot and bring back water to a boil. Please choose the ingredients for the broth according to your preference.
STEP 2/8
While the broth is boiling again, prepare the ingredients for the mushroom perilla soup, then cut the saesongi mushrooms, enoki mushrooms, and shiitake mushrooms into bite-sized pieces.
STEP 3/8
Please prepare green onions, Cheongyang red pepper and red pepper diagonally.
STEP 4/8
Put the broth back in the pot and when the broth boils
STEP 5/8
Add shiitake, saesongi, and enoki mushrooms.
STEP 6/8
Add mushrooms and when the soup boils, add 3 soy sauce, 1 minced garlic, and 6 spoons of perilla powder and bring to a boil. There was no perilla powder, so I added perilla powder with skin If you add perilla seed powder, the soup color is milky and soft.
STEP 7/8
Lastly, add Cheongyang red pepper, red pepper and green onion. If you control the lack of seasoning with salt and add glutinous rice powder, the soup becomes thick mushroom perilla seed soup. Add perilla powder or add glutinous rice powder to taste.
STEP 8/8
There is no peeled perilla powder, so I added the ground perilla powder, and the color of the mushroom soup is dark. :::
Nevertheless, perilla seeds went in, so the family liked it, saying it was savory and delicious
Cooking review
5.00
score
  • 370*****
    score
    I cooked it for my child A picky eater had a lot of rice
    2023-02-17 18:48
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