Shiitake Mushroom and Perilla Seed Soup
Aromatic and Nutty Shiitake Perilla Seed Soup
Discover the fragrant and nutty shiitake mushroom and perilla seed soup. This comforting soup is perfect for a light meal or a starter.
Main Ingredients
- 20g dried shiitake mushrooms
- 1/2 king oyster mushroom
- 3 cups anchovy-kelp broth
- 2 Tbsp perilla seed powder
- A little chopped green onion (for garnish)
Seasoning & Thickener
- 2 Tbsp starch slurry (1 Tbsp potato or corn starch + 2 Tbsp water)
- 1 Tbsp soup soy sauce
- 1 Tbsp perilla oil
- 2 Tbsp starch slurry (1 Tbsp potato or corn starch + 2 Tbsp water)
- 1 Tbsp soup soy sauce
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, rehydrate the dried shiitake mushrooms by soaking them in warm water for about 20-30 minutes until softened. Once rehydrated, squeeze out excess water and slice them into bite-sized pieces, about 0.5cm thick. Clean the king oyster mushroom, trim the ends, and slice it thinly into strips, about 0.3cm wide.
Step 2
Heat 1 tablespoon of perilla oil in a pot over medium-low heat. Add the prepared shiitake mushrooms and king oyster mushrooms and sauté them lightly until their aroma is released. Sautéing them enhances their deep, earthy flavor.
Step 3
Pour 3 cups of anchovy-kelp broth into the pot with the sautéed mushrooms. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Sift in 2 tablespoons of perilla seed powder, whisking gently to ensure no clumps form. Let the soup simmer for about 5 more minutes over low heat to allow the flavors to meld.
Step 4
Once the mushrooms are tender, gradually add the starch slurry (a mixture of starch and water), stirring continuously until the soup reaches your desired consistency. Be careful not to make it too thick. Finally, season with 1 tablespoon of soup soy sauce and garnish with chopped green onions. Your fragrant and nutty shiitake mushroom and perilla seed soup is now ready to be enjoyed!
