Nutrient-Rich Shiitake Mushroom and Perilla Seed Seaweed Soup
Hearty and Delicious Shiitake Mushroom and Perilla Seed Seaweed Soup Recipe!
Introducing a recipe for a nourishing seaweed soup made with chewy shiitake mushrooms and savory perilla seeds, creating a deep and rich flavor. It’s perfect for a satisfying and warm meal that fills you up!
Ingredients- 4 dried shiitake mushrooms (or 4 fresh shiitake mushrooms)
- 25g dried seaweed
- 1 Tbsp perilla oil
- 1.5L water
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 5 Tbsp ground perilla seeds
Cooking Instructions
Step 1
First, carefully check and prepare all the ingredients needed for the recipe. Soak the dried seaweed in cold water for about 10-15 minutes until fully rehydrated. Rinse it thoroughly, squeeze out excess water, and chop it into bite-sized pieces. (Tip: Rinsing the seaweed well to remove the slimy mucilage will result in a cleaner broth.)
Step 2
Remove the stems from the shiitake mushrooms and slice them into bite-sized pieces (about 2-3 cm), being careful not to break their shape. Using fresh shiitake mushrooms will give a chewy texture, while dried ones offer a deeper flavor.
Step 3
Now, heat 1 tablespoon of perilla oil in a pot over medium-low heat.
Step 4
Once the perilla oil is warm, add the prepared shiitake mushrooms and soaked seaweed to the pot. Sauté them together for about 1 minute until the aroma of the mushrooms intensifies and the seaweed softens. (Tip: Lightly sautéing the ingredients enhances their umami flavor.)
Step 5
Pour 1.5 liters of fresh water into the pot with the sautéed ingredients. For an even richer flavor, you can use anchovy-kelp broth.
Step 6
Add 1 tablespoon of minced garlic, which is the base for the savory flavor.
Step 7
Add 2 tablespoons of soup soy sauce (Guk-ganjang) to season the base. Guk-ganjang adds umami without making the broth cloudy.
Step 8
Next, add 2 tablespoons of fish sauce (anchovy or sand lance) to further enhance the savory taste and aroma. Using fish sauce along with soup soy sauce creates a richer seasoning.
Step 9
Now, turn up the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. During simmering, skim off any foam or excess oil that floats to the surface with a spoon for a cleaner and clearer broth. (Tip: Simmering for about 10 minutes allows the flavors to meld beautifully.)
Step 10
Finally, generously add 5 tablespoons of ground perilla seeds, the key to its nutty flavor. After adding the perilla seeds, simmer for just about 1 minute more to allow their aroma to infuse into the soup, then turn off the heat. (Tip: Avoid simmering the perilla seeds for too long, as it can result in a bitter taste.)
Step 11
Serve the hot and delicious Shiitake Mushroom and Perilla Seed Seaweed Soup beautifully in a bowl, and it’s ready to enjoy! It makes for a wonderfully satisfying meal with a bowl of rice.
