Tofu Perilla Mushroom Soup

Ingredients // 2 servings

Select ingredients as you prepare them.

• Edible mushrooms of your choice 150 g
• Onion 0.25
• Tofu 0.5 block (weight to confirm)
• Water 300 ml
• Perilla seed powder 6 tbsp
• Soy sauce 2 tbsp
• Minced garlic 0.5 tbsp
• Perilla oil 1–2 tbsp
• Salt To taste
• Sesame seeds (optional) A pinch

Steps //

1. 01
   Tear oyster mushrooms and thinly slice king oyster mushrooms to prepare 150 g. Thinly slice the quarter onion. ▶ 3:14
2. 02
   Sauté the mushrooms lightly in perilla oil just until wilted, without seasoning, and set aside. ▶ 4:05
3. 03
   Blend half a block of tofu, 300 ml water and 6 tbsp perilla seed powder until smooth. ▶ 5:31
4. 04
   Pour the blended soup into a pot with the sautéed mushrooms, sliced onion and minced garlic, stirring as it heats. ▶ 6:19 Cooking tip Keep stirring the thick soup. The mushrooms are already sautéed, so it does not need a long boil.
5. 05
   Once it boils, lower the heat and add 2 tbsp soy sauce. Taste and add salt only as needed. ▶ 6:40
6. 06
   Turn off the heat before drizzling over the finishing perilla oil. ▶ 6:54 Cooking tip The weight of half a tofu block and the split of the 1–2 tbsp oil between sautéing and finishing are not specified.