CookGo
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Mushroom Perilla Soup

Cost $15, save $10

Source: Recommended by CookGo

  • 60 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🍄 150g enoki mushrooms
    • 🍄 700g frozen button mushrooms
    • 🧅 1 onion
    • 🥔 240g potato
    • 1 red chili
    • 🧅 1/2 stalk green onion
    • 🥬 200g radish

  • Protein

    • 🍶 300g silken tofu

  • Seasoning

    • 1 cup perilla powder
    • đź’§ 1.5L water
    • 🧄 1 tbsp minced garlic
    • 1 tbsp soy sauce
    • 1/2 tbsp fish sauce
    • 6 pieces dried kelp

STEPS

1

Soak dried kelp in 300ml water for at least 1 hour in a sealed container.

2

Cook potatoes in a microwave-safe container with a little water for 7 minutes. Blend the cooked potatoes with 700ml kelp water to make a puree and let it cool.

3

Prepare the ingredients: slice mushrooms, julienne onion, chili, green onion, and radish.

4

Heat a large wok with a little cooking oil. Sauté garlic, green onion, and onion to make a fragrant base.

5

Add potato puree, 500ml water, and bring to a boil. Add mushrooms, tofu, perilla powder, soy sauce, minced garlic, fish sauce, and chili. Adjust seasoning with salt and serve.

NUTRIENTS

Per 1 serving

🔥

200

Calories

  • 10g
    Protein
  • 25g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Use fresh mushrooms if available for better texture.Adjust the spice level by adding more or fewer chilies.Serve with steamed rice for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.