Nutritious & Hearty Shiitake Mushroom Perilla Soup Recipe
Nutritious & Hearty Shiitake Mushroom Perilla Soup Recipe
A Perfect Harmony of Healthy Shiitake Mushrooms and Savory Perilla Seeds: Shiitake Mushroom Perilla Soup
This Shiitake Mushroom Perilla Soup is a nourishing and comforting dish perfect for chilly days, when you’re feeling under the weather and have a poor appetite, or simply crave a warm, hearty broth. It’s filling enough to enjoy on its own without rice, and is packed with omega-3s and linoleic acid, beneficial for brain function, aiding digestion, preventing strokes, and even supporting vision health. The combination of chewy rice cakes, aromatic chives, and sweet pumpkin creates a delightful flavor profile.
Main Ingredients- 10 shiitake mushrooms
- A handful of fresh chives
- 1/4 small pumpkin, cooked and mashed
- 8 Tbsp ground perilla seeds
- 1 Tbsp perilla oil
- A handful of tteokguk tteok (rice cakes for soup)
- 2 Tbsp glutinous rice flour
Broth & Seasoning- 1L anchovy-kelp broth
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Salt to taste
- A pinch of black sesame seeds
- 1L anchovy-kelp broth
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Salt to taste
- A pinch of black sesame seeds
Cooking Instructions
Step 1
First, bring 1 liter of savory anchovy-kelp broth to a boil in a pot. A clear and refreshing broth is key to the deep flavor of this shiitake mushroom perilla soup.
Step 2
Once the broth is boiling, add a handful of chewy tteokguk tteok (rice cakes) and cook until they soften. The rice cakes will release a subtle sweetness and heartiness into the broth.
Step 3
When the rice cakes are adequately cooked, add about 8 tablespoons of ground perilla seeds. For a smoother consistency, you can pre-soak the perilla powder in 2-3 tablespoons of water beforehand to prevent clumping.
Step 4
After adding the perilla powder, stir quickly with a whisk or spoon to prevent lumps from forming. Ensuring it’s evenly incorporated will result in a creamy and delicious soup.
Step 5
Add 10 shiitake mushrooms, cleaned and sliced into bite-sized pieces or your preferred shape. The mushrooms will infuse the broth with their deep, aromatic flavor.
Step 6
Now, add the mashed pumpkin that you pre-cooked and froze. Using pre-prepared ingredients like this is very convenient, and it adds a subtle sweetness and body to the soup. (You can also use cooked pumpkin stored in the refrigerator.)
Step 7
Gently stir the soup as it simmers after adding all the ingredients. Cooking over medium-low heat allows the flavors to meld beautifully and preserves the nutty aroma of the perilla seeds.
Step 8
Dissolve 2 tablespoons of glutinous rice flour in cold water until smooth, then gradually pour it into the simmering soup while stirring to achieve your desired thickness. The glutinous rice flour will make the soup richer and more satisfying. (Add it incrementally, adjusting to your preferred consistency.)
Step 9
Season the soup with 1 tablespoon of soy sauce for soup (Guk-ganjang) and a pinch of salt to taste. Finish by drizzling in 1 tablespoon of perilla oil for added fragrance. It’s important to adjust the soy sauce and salt according to your personal preference.
Step 10
Ladle the finished Shiitake Mushroom Perilla Soup into a warm earthenware pot. Garnish generously with freshly chopped chives and a sprinkle of black sesame seeds. The result is a creamy, savory, and utterly delicious soup, reminiscent of a Korean take on carbonara! Feel free to add more mushrooms or other vegetables to your liking.
