Hearty Shiitake Mushroom and Perilla Seed Seaweed Soup
How to Make Nutritious Shiitake Mushroom and Perilla Seed Seaweed Soup
Discover the rich and savory flavor of this Shiitake Mushroom and Perilla Seed Seaweed Soup. It’s a wonderfully satisfying and comforting dish, perfect for when you need a nourishing meal.
Main Ingredients
- 1 handful dried shiitake mushrooms (approx. 20g)
- 1 handful cut dried seaweed (approx. 10g)
Seasoning & Broth
- 2 Tbsp perilla oil
- 3 Tbsp ground perilla seeds
- 1 Tbsp minced garlic
- 1500ml anchovy-kelp broth or rice water (approx. 7.5 cups)
- 2 Tbsp soy sauce or fish sauce (adjust to taste)
- 2 Tbsp perilla oil
- 3 Tbsp ground perilla seeds
- 1 Tbsp minced garlic
- 1500ml anchovy-kelp broth or rice water (approx. 7.5 cups)
- 2 Tbsp soy sauce or fish sauce (adjust to taste)
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. Once rehydrated, gently squeeze out excess water with your hands and slice them into bite-sized pieces. (Tip: Strain the soaking water and use it as part of your broth for an even deeper flavor.)
Step 2
Next, soak the cut dried seaweed in cold water for about 10 minutes. After soaking, rinse it 2-3 times under clean water and squeeze out any remaining moisture.
Step 3
Now, heat a pot over medium-low heat. Add the rehydrated shiitake mushrooms and seaweed to the pot. Stir in 1 Tbsp of minced garlic, 2 Tbsp of perilla oil, and 2 Tbsp of soy sauce or fish sauce.
Step 4
Sauté the ingredients gently for 1-2 minutes over medium-low heat, allowing them to meld together. This step helps to enhance the flavors of the mushrooms and seaweed.
Step 5
Pour in the 1500ml of prepared anchovy-kelp broth or rice water.
Step 6
Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes, allowing the seaweed and mushrooms to become tender.
Step 7
Finally, stir in 3 Tbsp of ground perilla seeds. Taste the soup and adjust the seasoning with salt or additional soy sauce/fish sauce if needed to suit your preference. (Tip: For a creamier texture and preserved nutty flavor, you can stir in the perilla seeds after turning off the heat and let it steep for a moment.)
Step 8
Simmer for another 2-3 minutes over low heat after adding the perilla seeds. Your delicious and nutritious Shiitake Mushroom and Perilla Seed Seaweed Soup is now ready to be enjoyed warm!
