Creamy Bamboo Shoot and Mushroom Perilla Soup
Why you shouldn’t drink Bamboo Shoot and Mushroom Perilla Soup after drinking alcohol
It’s because the perilla seeds are intoxicating! ^^ ~~~! Actually, bamboo shoots, mushrooms, and perilla are rich in amino acids, making them a healthy choice any time of day ^_~
Main Ingredients
- 200g boiled bamboo shoots
- 200g oyster mushrooms
- 1 king oyster mushroom
- 2 shiitake mushrooms
- 40g enoki mushrooms
- 5 cups beef broth (approx. 750ml)
- A little chopped green onion
Seasoning Ingredients
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 2/3 cup perilla seed powder (approx. 50g)
- A pinch of salt
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 2/3 cup perilla seed powder (approx. 50g)
- A pinch of salt
Cooking Instructions
Step 1
Rinse the boiled bamboo shoots under cold water and pat them dry. Slice them thinly, about 0.5cm thick, in a fan shape to create a pleasant, slightly chewy texture. This preparation helps to bring out their natural crispness.
Step 2
Trim the tough ends off the oyster mushrooms and king oyster mushrooms. For the shiitake mushrooms, remove the stems. Cut all the mushrooms into bite-sized pieces. Separate the enoki mushrooms by gently pulling them apart from the base.
Step 3
Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add 1 tablespoon of minced garlic, the sliced bamboo shoots, and all the prepared mushrooms (except the enoki mushrooms). Sauté for about 3 minutes until fragrant, being careful not to burn the garlic. You’ll know they’re ready when you can smell their aroma intensifying.
Step 4
Pour in 5 cups of beef broth and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Gradually whisk in 2/3 cup of perilla seed powder, ideally sifting it to ensure a smooth, creamy texture without clumps. Season with 2 tablespoons of soup soy sauce and a pinch of salt to taste. Stirring continuously helps to create a velvety smooth soup.
Step 5
Add the enoki mushrooms to the pot and simmer for another minute or two until they are tender. Turn off the heat. Garnish generously with chopped green onions for a fresh, vibrant finish. This delicious and nourishing Bamboo Shoot and Mushroom Perilla Soup is best enjoyed hot!
