AI-generated imageMeat-Free Mixed Mushroom and Perilla Soup (2 Servings)
A Korean soup with oyster, shiitake and enoki mushrooms, thickened with ground perilla and rice flour, without beef.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Trim and slice or tear all mushrooms into bite-size pieces.
- 02
Mix perilla powder and rice flour into 80 mL cold stock without lumps.
- 03
Bring remaining 520 mL stock to a boil; add oyster and shiitake mushrooms.
- 04
Once softened, add enoki mushrooms and garlic and simmer.
- 05
Stir in the slurry and cook until thick and the raw flour taste is gone.
- 06
Season with soy sauce, add scallion, bring to a simmer and serve.
Helpful source links
Before you cook
Cook mushrooms and rice flour fully. Check fish in stock and soy/wheat in soy sauce. Refrigerate soup within 2 hours and reheat to a boil or 74°C (165°F).
Allergens: FISH (anchovy stock), SOY/WHEAT (soup soy sauce), PERILLA SEED
Image & source credits
AI-generated image.
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