Mushroom Hot Pot with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This hot pot simmers mushrooms and vegetables in a broth thickened with perilla seed powder.
This hot pot simmers mushrooms and vegetables in a broth thickened with perilla seed powder. Its smooth, nutty broth goes well with the chewy mushrooms, making it a lovely meal for a chilly evening or to share around the table.
Vegetables · 25 minutes to cook
Tips: Add the perilla seed powder after the broth comes to a boil, and stir it in well to prevent lumps.
Tips: The mushrooms will release moisture, so you don’t need to add too much broth at the start.
Tips: If the broth gets too thick, add a little water or broth to adjust the consistency.
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Ingredients (1 serving)
- Mushrooms — 100 g
- Enoki mushrooms — 0.5 pack
- King oyster mushrooms — 0.5 pc
- Napa cabbage — 2 sheet
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Vegetable stock — 300 ml
- Perilla seed powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Garlic — 1 tsp
- Soy sauce — 1 tsp