CookGo
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Nutty Mushroom Perilla Soup

Cost $12, save $8

Source: Recommended by CookGo

  • 30 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 🍄 8 shiitake mushrooms
    • 800ml anchovy stock
    • 12 tbsp perilla powder
    • 🧄 1/2 tbsp minced garlic
    • 1/2 tbsp Korean soy sauce
    • 🧂 2-4 pinches of salt
    • 🧅 1/6 green onion, chopped

STEPS

1

Prepare the ingredients: trim the stems of shiitake mushrooms, slice the caps thickly, and chop the green onion.

2

If you don't have pre-made stock, prepare anchovy stock by boiling 1 liter of water with 2 dried anchovies, a 3cm thick slice of radish, and 2 pieces of dried kelp.

3

Optional: For garnish, thinly slice mushrooms and blanch them in boiling stock. Season lightly with salt.

4

Bring the stock to a boil and add the sliced shiitake mushrooms.

5

Once the mushrooms soften, add perilla powder and minced garlic. Stir well and continue cooking.

6

Add chopped green onion and soy sauce. Adjust seasoning with salt as needed.

7

Serve the mushroom perilla soup hot.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 8g
    Protein
  • 12g
    Carbs
  • 4g
    Fats

đź’ˇ Tips

Freeze mushroom stems for future stock preparation.Adjust the soup's thickness to your preference by adding more stock or perilla powder.Pair the soup with rice for a more filling meal.Use fresh ingredients for the best flavor.

⚠️ Precautions

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