Mushroom and Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
A variety of mushrooms simmer in a smooth broth, finished with perilla seed powder for a nutty flavor.
A variety of mushrooms simmer in a smooth broth, finished with perilla seed powder for a nutty flavor. It’s a comforting choice for lunch or dinner when you’re in the mood for a warm, gentle soup.
Soups & stews · 20 minutes to cook
Tips: Mix the perilla seed powder with water first rather than adding it dry so it blends evenly into the broth.
Tips: If using dried wood ear mushrooms, soak them in lukewarm water for about 15 minutes, then squeeze out the excess water.
Tips: After adding the perilla seed powder, avoid boiling it over high heat for too long so its nutty aroma remains.
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Ingredients (1 serving)
- Mushrooms — 80 g
- King oyster mushroom — 60 g
- Wood ear mushrooms — 40 g
- Perilla seed powder — 2 Tbsp
- Green onion — 20 g
- Garlic — 1 pc
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Soy sauce — 2 tsp
- Salt — 0.3 tsp
- Water — 2 cup