Hearty and Nutritious Mushroom Perilla Soup (Deongkkae Tang)
Hearty and Nutritious Mushroom Perilla Soup (Deongkkae Tang)
How to Make Delicious and Nutritious Mushroom Perilla Soup
Perilla seeds are rich in essential fatty acids, known to promote radiant skin and help prevent heart disease and aging. This hearty mushroom and perilla soup is packed with goodness, offering a complete and nourishing meal in every bowl. It’s a perfect, comforting dish for cooler weather, and a healthy option that everyone from young to old will enjoy.
Main Ingredients- 4 Shiitake mushrooms
- 5 Button mushrooms
- 1 handful of Oyster mushrooms
- 1 medium potato
- 1/2 stalk of green onion
- 1/2 red chili pepper
- 800ml stock (anchovy-kelp or vegetable stock recommended)
Perilla Slurry (for thickening)- 8 Tbsp ground perilla seeds
- 2 Tbsp glutinous rice flour
- 200ml stock
Seasoning- 1/2 tsp bamboo salt (or regular salt)
- 1/2 Tbsp tuna extract (or soy sauce/fish sauce)
- 8 Tbsp ground perilla seeds
- 2 Tbsp glutinous rice flour
- 200ml stock
Seasoning- 1/2 tsp bamboo salt (or regular salt)
- 1/2 Tbsp tuna extract (or soy sauce/fish sauce)
Cooking Instructions
Step 1
Let’s start by preparing the mushrooms. Gently wipe any dirt off the shiitake and button mushrooms with a paper towel. Then, slice them lengthwise into bite-sized pieces. For the oyster mushrooms, trim the tough base and lightly rinse them under running water. Tear them into smaller pieces with your hands. This method helps to release more flavor from the mushrooms.
Step 2
Next, we’ll prepare the vegetables. Peel the potato and slice it thinly, about 0.5cm thick. Slicing them too thickly will increase cooking time. Cut the green onion diagonally into large pieces, and similarly slice the red chili pepper diagonally. This adds a beautiful color and a hint of spice.
Step 3
Now, let’s make the creamy perilla slurry. In a wide bowl, combine the 8 tablespoons of ground perilla seeds and 2 tablespoons of glutinous rice flour. Gradually add the 200ml of cold stock while whisking to create a smooth mixture without any lumps. The glutinous rice flour will help thicken the soup, making it wonderfully smooth and enhancing the rich flavor of the perilla.
Step 4
Time to start cooking the soup! Pour 800ml of stock into a pot and add the sliced potatoes. Cook over medium heat until the potatoes are about halfway done. Cooking the potatoes first will release their natural sweetness into the broth, adding depth to the soup’s flavor.
Step 5
Once the potatoes are tender, add all the prepared shiitake, button, and oyster mushrooms to the pot. Let them simmer until the mushrooms soften. Then, slowly pour in the prepared perilla slurry, stirring well to combine. As the soup begins to thicken, add the sliced green onions and red chili peppers, and let it simmer for another moment before turning off the heat. Taste and adjust the seasoning with bamboo salt (or regular salt) and tuna extract (or soy sauce/fish sauce) if needed. Be careful not to overcook after adding the perilla slurry, as it can diminish its fragrant aroma.
Step 6
Voila! Your delicious Mushroom Perilla Soup is ready! It features tender potatoes, chewy mushrooms, and a wonderfully nutty, rich perilla flavor that fills your mouth. Enjoy this hearty and healthy meal with a bowl of rice. It’s a truly nourishing dish that combines both health and taste!
