Shiitake Mushroom Perilla Soup: A Savory and Nutritious Delight
Shiitake Mushroom Perilla Soup: A Savory and Nutritious Delight
Shiitake Mushroom Perilla Soup, Perilla Soup Recipe, Perilla Powder Dishes, Nutritious Soup, Immunity Boosting Food
Introducing our Shiitake Mushroom Perilla Soup, a delightful dish boasting the chewy texture of shiitake mushrooms and the rich, nutty aroma of perilla. Perilla, known for its warming properties, is believed to help boost immunity and may aid in preventing coughs, phlegm, and flu. Shiitake mushrooms are also renowned for their immune-boosting benefits, making this mushroom perilla soup a truly fortifying meal. With a simple preparation process, why not easily create this nourishing soup at home?
Main Ingredients- 400ml warm broth (anchovy-kelp broth or bouillon cube broth can be used)
- 4 fresh shiitake mushrooms
- 1/4 stalk of green onion, finely chopped
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2/3 Tbsp anchovy fish sauce
Thickening and Flavor Enhancers- 3 Tbsp generous amount of perilla powder
- 1 Tbsp glutinous rice flour (or regular rice flour)
- 50ml cold water
- 3 Tbsp generous amount of perilla powder
- 1 Tbsp glutinous rice flour (or regular rice flour)
- 50ml cold water
Cooking Instructions
Step 1
First, wash the green onion and finely chop it into approximately 0.5cm thick pieces. This step is optional and can be skipped if desired.
Step 2
Gently brush off any dirt or dust from the surface of the fresh shiitake mushrooms with a clean kitchen towel. If you prefer to clean them further, you can lightly rinse them under running water and pat them dry. You can save the stems to make broth later for a deeper flavor. I personally enjoy the chewy texture of the entire mushroom, so I trimmed off only the very bottom, slightly dirty part of the stem.
Step 3
Slice the prepared shiitake mushrooms to about 6mm thickness. Slicing them not too thinly will ensure a satisfying chewy texture when you bite into them.
Step 4
In a bowl, combine the 3 Tbsp of perilla powder, 1 Tbsp of glutinous rice flour, and 50ml of cold water. Whisk thoroughly until smooth and no lumps remain. You can substitute glutinous rice flour with regular rice flour. These ingredients help to thicken the soup’s consistency. If you don’t have glutinous rice flour, you can omit it and add a little extra perilla powder.
Step 5
Pour the 400ml of prepared broth into a pot and bring it to a boil over high heat. I used 1 bouillon cube dissolved in 400ml of water. Using an anchovy-kelp broth will add an even richer umami flavor.
Step 6
Once the broth starts boiling, add 1/2 Tbsp of minced garlic, 1 Tbsp of soy sauce for soup, and 2/3 Tbsp of anchovy fish sauce. Stir well to create the seasoning base for the soup. These ingredients will establish the fundamental taste profile.
Step 7
Now, add the sliced shiitake mushrooms to the pot. The broth might seem a bit shallow initially, but as the mushrooms cook, they will release their own moisture, become tender, and the soup volume will naturally increase.
Step 8
As the soup returns to a boil, slowly pour in the pre-mixed perilla powder mixture while stirring continuously to prevent it from sticking to the bottom of the pot. The longer you simmer, the thicker the soup will become. Continue to cook over medium-low heat until it reaches your desired consistency.
Step 9
Once the soup has thickened to your liking, taste it and adjust the seasoning with more soy sauce for soup or salt if needed. Finally, add the chopped green onions, give it a gentle stir, and turn off the heat immediately. Your delicious Shiitake Mushroom Perilla Soup is ready!
