Perilla Seed Soup

Deulkkae Tang

Ingredients

• 3 tablespoons Perilla seed powder
• 1 medium Potato (diced)
• ½ medium Zucchini (sliced)
• ½ cup Mushrooms (sliced)
• 1 stalk Green onion
• 2 cloves Garlic (minced)
• 1 tablespoon Soy sauce
• 3 cups Anchovy stock

Instructions

1. Bring the anchovy stock to a boil. Add the diced potato and cook for 5 minutes until slightly tender.
2. Add the zucchini, mushrooms, garlic, and soy sauce. Cook for 5 minutes.
3. Mix the perilla seed powder with ½ cup of the hot broth in a small bowl to make a smooth slurry. Pour back into the pot and stir well.
4. Simmer for 2-3 more minutes. Garnish with green onion and serve. The soup should have a rich, nutty flavor.

From K-Kitchen — koreanhomecook.com