Kim Dae-seok's Mushroom Perilla Seed Soup

• kelp 1 piece (10g)
• medium dried anchovy 1 handful
• shiitake mushroom 3 pieces
• oyster mushroom 1 pack
• enoki mushroom 150g
• green onion half handful
• soy sauce 1 tablespoon
• salt 1 tablespoon (measured by scraping)
• perilla seed powder 5 tablespoons
• glutinous rice flour 1 tablespoon
• perilla oil 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Microwaving dried anchovies for about 20 seconds before use effectively reduces their fishy odor.
• Avoid adding too much soy sauce as it darkens the broth’s color—use only 1 tablespoon and adjust saltiness if needed.
• Adding oyster mushrooms too early will make them lose their crisp texture, so add them at the same time as the perilla seed powder.
• Glutinous rice flour thickens the broth and enhances both texture and smoothness when swallowed.

Recommended for 🙋

• ⭐Those craving a warm, rich soup on cold days.
• ⭐People who enjoy the savory flavors of multiple mushrooms and perilla seeds.
• ⭐Anyone preparing soft, nutritious meals for parents or elderly family members.