Eel Bone Perilla Mushroom Soup: A Deeply Savory and Nutritious Revitalizing Broth
How to Make a Clean and Rich Perilla Mushroom Soup with Eel Bones
This is a 100% pure eel bone soup that fully captures the inherent savory richness of the eel bones themselves. Its clear broth, combined with the creamy texture of perilla seeds and the nutty aroma of perilla oil, offers an unparalleled savory experience. Ginger, garlic, soju, perilla oil, and perilla seeds are used to effectively neutralize any fishy odors, resulting in a soup that is remarkably free of any unpleasant smells. The milky, rich broth has a profound flavor reminiscent of pine nut or perilla seed porridge, and the addition of various mushrooms gives it a delightful mushroom soup character. Feel free to use any mushrooms you have on hand, or enhance it further with chives or perilla leaves if available. The savory depth derived from the eel bones, perilla seeds, and perilla oil is truly ‘raining seeds’ of flavor! Rich in calcium from the ground bones and packed with plant-based omega-3s from perilla seeds and oil, this soup is a supreme revitalizing dish.
Main Ingredients- Eel bones and heads (from 10 eels)
- 1200ml water
- 5 Tbsp perilla oil
- 5 Tbsp ground perilla seeds
- 3cm piece of radish
- 4 dried shiitake mushrooms
- 1 bag enoki mushrooms
- 70g man-tag mushroom (King oyster mushroom)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/3 tsp black pepper
- 4 large green parts of scallion (leek leaves)
- 2 stalks of spring onion (small green onions)
- 5 sprigs of Korean parsley (minari)
- 2 cloves garlic, minced
- 1 red chili pepper
- 2 Tbsp soju
For Boiling Eel Bones and Heads- 1 green onion (leek)
- 10 whole garlic cloves
- 1 slice ginger (approx. 15g)
- 4 Tbsp soju
- 1 green onion (leek)
- 10 whole garlic cloves
- 1 slice ginger (approx. 15g)
- 4 Tbsp soju
Cooking Instructions
Step 1
Thoroughly rinse the eel bones and heads. Coat them generously with flour and knead gently. Then, rinse repeatedly under running water until the water runs clear and all flour residue is removed.
Step 2
Drain the rinsed eel bones and heads well using a sieve.
Step 3
Heat a generous amount of perilla oil in a pressure cooker over medium heat. Add the drained eel bones and heads and sauté for about 5 minutes. This step is crucial for removing any fishy smell and maximizing the savory flavor.
Step 4
Add the water and all the ingredients for boiling the eel bones and heads (green onion, whole garlic, ginger, and soju) to the pressure cooker. Secure the lid and cook under pressure until done. For easier removal, it’s convenient to place the garlic and ginger in a fine-mesh bag or cheesecloth. In a pressure cooker, cook for about 10 minutes after the pressure indicator rises, then turn off the heat and let the pressure release naturally. If using a regular pot, simmer covered for about 30-40 minutes until the bones are very tender.
Step 5
Remove and discard the green onion, whole garlic, and ginger used for boiling.
Step 6
Strain the cooked eel bones and heads, reserving the broth, and transfer the bones and heads to a blender.
Step 7
Pour some of the reserved broth into the blender with the bones and blend until a very smooth paste is formed.
Step 8
Pour the blended mixture through a fine-mesh sieve set over a bowl or pot. Use the back of a spoon to press down on the solids in the sieve, ensuring that all the rich liquid and nutrients are extracted. Discard the remaining bone solids.
Step 9
Pour the strained eel broth back into the pressure cooker (or pot).
Step 10
Add the sliced radish, rehydrated dried shiitake mushrooms, soup soy sauce, minced garlic, and soju to the broth. Simmer over medium heat for about 10 minutes. It’s important to keep the heat low to prevent the ingredients from sticking to the bottom and burning, as they tend to sink.
Step 11
Trim the base of the man-tag (King oyster) mushrooms and enoki mushrooms, then add them to the simmering broth.
Step 12
Add the sliced green onions, red chili pepper, black pepper, and ground perilla seeds. Bring to a gentle boil and cook for a short while longer to finish. For an enhanced flavor, you can add more perilla seeds, pepper, or sansho pepper according to your preference just before serving.
