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Shiitake Mushroom Perilla Seaweed Soup

Custo $8, economizar $12

Fonte: Recommended by CookGo

  • 60 Min
  • 4 Porções
  • $8

INGREDIENTES

  • Main Ingredients

    • 2 cups soaked seaweed
    • 9 cups anchovy stock
    • 1 tbsp perilla oil
    • 🍄 30g dried shiitake mushrooms

  • Seasonings

    • 🧂 a pinch of salt
    • 2 tbsp soy sauce
    • 4 tbsp perilla powder
    • 🧄 1/2 tbsp minced garlic

PASSOS

1

Prepare a rich anchovy stock by boiling dried anchovies, kelp, and shiitake stems.

2

Soak the seaweed in water until softened.

3

Soak the dried shiitake mushrooms in water until softened.

4

Cut the soaked seaweed into bite-sized pieces and mix with perilla powder and soy sauce.

5

Squeeze out excess water from the soaked shiitake mushrooms.

6

Heat perilla oil in a pot and sauté minced garlic until fragrant.

7

Add the seaweed and shiitake mushrooms to the pot and stir-fry until aromatic.

8

Pour in the anchovy stock and bring to a boil.

9

Simmer the soup on low heat for a rich and deep flavor. Adjust seasoning with salt as needed.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 5g
    Proteína
  • 12g
    Carboidratos
  • 4g
    Gorduras

💡 Dicas

Use fresh anchovy stock for the best flavor.Adjust the salt and soy sauce to your taste preference.Simmering the soup longer will enhance its depth and richness.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.