Perilla Seed, Mushroom, and Silken Tofu Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot is made by simmering silken tofu and shiitake mushrooms in broth, then stirring in ground perilla seeds for a nutty finish.
This hot pot is made by simmering silken tofu and shiitake mushrooms in broth, then stirring in ground perilla seeds for a nutty finish. The soft tofu and chewy mushrooms go well together, making it a comforting dinner with rice on a chilly evening.
Soups & stews · 25 minutes to cook
Tips: Ground perilla seeds can clump if you add them all at once to boiling broth. First whisk them with a ladleful of broth, then stir them in for an even mix.
Tips: Spoon in the silken tofu in large pieces instead of breaking it up too much to preserve its soft texture.
Tips: The saltiness of soup stock varies by brand, so season with a little salt at a time at the end.
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Ingredients (1 serving)
- Silken tofu — 200 g
- Shiitake mushrooms — 2 pc
- Ground perilla seeds — 1.5 Tbsp
- Soup stock — 300 ml
- Onion — 0.3 pc
- Scallion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 0.5 Tbsp
- Salt — 0.5 tsp
- Sesame oil — 0.5 tsp