Savory Perilla Seed Oyster Mushroom Soup
Simple Breakfast Soup Recommendation: Easy & Delicious Perilla Seed Oyster Mushroom Soup
Hello everyone, I’m RyuYi, a Naver Food influencer! 😊 I recently visited a new supermarket and found oyster mushrooms on sale – 2 packs for just 990 won! Unable to resist such a great deal, I bought them and wondered what to make. Since we were out of soup, I quickly whipped up a simple breakfast soup. Generously seasoned with perilla seed powder, this soup is hearty, savory, and incredibly comforting, perfect for starting your day. It’s so easy to make a delicious soup with minimal effort, so give it a try!
Main Ingredients
- 2 packs Oyster mushrooms
- 2 Potatoes
- 1/2 Daepa (Korean green onion)
Broth Ingredients
- 1.6L Water
- 1 Dried anchovy and kelp broth pack
- 2 pieces Dried kelp
- 1 handful Dried shiitake mushrooms
- 1.6L Water
- 1 Dried anchovy and kelp broth pack
- 2 pieces Dried kelp
- 1 handful Dried shiitake mushrooms
Cooking Instructions
Step 1
For a deeper, richer broth, soak the dried anchovy and kelp broth pack, dried kelp, and dried shiitake mushrooms in 1.6L of cold water for at least one hour before you begin cooking. This step significantly enhances the broth’s flavor.
Step 2
If you’re short on time, you can speed up the broth-making process. While preparing the other ingredients, let the broth pack and dried ingredients soak for about 5 minutes. Then, bring the water to a boil over high heat, reduce to medium heat, and simmer for another 5 minutes. This will still yield a delicious broth.
Step 3
Prepare the oyster mushrooms by trimming off the tough, woody ends. Gently rinse them under running water. Avoid washing them excessively, as this can diminish their delicate flavor.
Step 4
Tear the cleaned oyster mushrooms into bite-sized pieces. Separating them into strands allows them to release more flavor into the soup.
Step 5
Peel the potatoes and slice them into thin matchsticks (julienne). Slice the daepa (Korean green onion) diagonally into thin rounds.
Step 6
Add 3 tablespoons of soup soy sauce and 1 tablespoon of anchovy extract to the prepared broth. The soup soy sauce adds a savory depth, while the anchovy extract contributes a rich umami flavor.
Step 7
Bring the seasoned broth back to a boil and add the julienned potatoes. Cook the potatoes over high heat. It’s best not to stir them continuously during this stage to prevent them from breaking apart.
Step 8
Once the potatoes are about halfway cooked, add the torn oyster mushrooms and the sliced daepa to the pot. Continue to simmer until the mushrooms are tender but not mushy.
Step 9
When the mushrooms are tender and have wilted, stir in the perilla seed powder. Start with 4 tablespoons and add up to 8, or more, according to your preference for a richer, nuttier flavor. Stir well to combine.
Step 10
Periodically skim off any foam that rises to the surface for a clearer soup. Taste the soup and adjust the seasoning with salt if needed. Your delicious Perilla Seed Oyster Mushroom Soup is now ready to be enjoyed warm!
