Semi-dried Pollock and Root Vegetable Perilla Soup

Ingredients

Semi-dried Pollock 150g, Radish 60g, Lotus Root 20g, Pumpkin 20g, Burdock Root 10g, Oyster Mushroom 10g, Shiitake Mushroom 10g, Green Onion 5g, Onion 10g, Cheongyang Chili 2g, Crown Daisy 1g, Red Chili 1g, Broth Anchovy 1g, Kelp 1g, Perilla Seed Powder 15g, Garlic 1.5g, Ginger 0.5g, Pepper Powder 0.5g, Sun-dried Salt 0.2g

Instructions

1. 1

   Finely chop the ginger and garlic.

   
2. 2

   Wash the dried pollock and season with chopped garlic, chopped ginger, salt, and pepper.

   
3. 3

   Add dried anchovy and kelp to the pot, boil to draw out the broth, and remove.

   
4. 4

   Wash the radish, green onion, onion, lotus root, burdock root, pumpkin, oyster mushroom, shiitake mushroom, and cheongyang chili thoroughly and cut into bite-size pieces.

   
5. 5

   Add the vegetables excluding green onion, cheongyang chili, and crown daisy to the broth and boil, then season with perilla powder and sea salt.

   
6. 6

   Finally add dried pollock and boil while skimming off the foam, then top with green onion, cheongyang chili, and crown daisy.