Korean Mushroom Perilla Soup
A creamy Korean soup that builds mushroom flavor first, then adds perilla powder whisked with broth for a smooth finish.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Oyster mushrooms180 g
- Shiitake mushrooms80 g
- Enoki mushrooms100 g
- Firm tofu150 g
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Anchovy-kelp broth750 ml
- Perilla seed powder5 tbsp
- Soup soy sauce1 tsp
- Minced garlic1 tsp
- Salta pinch
👨🍳 Cooking Steps
Tear oyster mushrooms into strips, slice shiitake thinly, trim and separate enoki, and cube tofu to 1.5 cm.
Add 650 ml broth, oyster mushrooms and shiitake to a pot; simmer over medium heat for 5 minutes to build flavor.
In a small bowl, whisk 5 tablespoons perilla powder with the remaining 100 ml broth until smooth.
Lower the heat and slowly pour in the perilla mixture while stirring. Once it returns to a simmer, add tofu and garlic and cook 3 minutes.
Add enoki and scallion for the final minute. Season with soup soy sauce and finish with a pinch of salt if needed.
🌟 Pro Chef Tips
- • Always whisk perilla powder with cool or lukewarm broth first to prevent clumps.
- • Add enoki at the end so its delicate texture stays intact.
⚠️ Avoid Common Pitfalls
- ❌ If the soup is too thick, add hot broth 2 tablespoons at a time.
- ❌ If perilla powder clumps, strain it once and stir gently over low heat.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
