Mushroom Perilla Soup

Ingredients

Oyster Mushroom 15g, Fresh Shiitake Mushroom 15g, Enoki Mushroom 15g, King Oyster Mushroom 15g, Burdock Root 15g, Jorangi Rice Cake 15g, Perilla Seed 8g, Water 50g, Perilla Oil 2g, Salt적당량

Instructions

1. 1

   Blanch the oyster mushroom in boiling water and tear by hand; blanch the fresh shiitake mushroom, squeeze out the moisture, and julienne.

   
2. 2

   Trim the base of the enoki mushroom and halve, and cut the king oyster mushroom to the size of the enoki mushroom.

   
3. 3

   Rinse the jorangi rice cake in water, and peel the burdock root, cut lengthwise into 3 pieces, diagonally slice, rinse several times in cold water, and drain.

   
4. 4

   Use a spray bottle to gradually add water while finely blending the perilla seed, strain through a sieve to make perilla water, and discard the residue.

   
5. 5

   Heat perilla oil in the pot, stir-fry burdock root, pour in perilla water and boil, then add jorangi rice cake and boil.

   
6. 6

   Once the rice cakes in 5 float, add mushrooms, bring to a boil, and season with salt.