Dried Acorn Jelly Mushroom Perilla Soup

Ingredients

Dried Acorn Jelly 30g(불린것 50g), Shiitake Mushroom 5g, Oyster Mushroom 5g, Perilla Seed Powder 5g, Broth Anchovy 3g, Dried Kelp 3g, Green Onion 2g, Chopped Garlic 2.5g, Soup Soy Sauce 1g, Salt 0.5g, Water 300g

Instructions

1. 1

   Add broth anchovy and dried kelp to 1½ cups water to make about 1 cup of anchovy-kelp broth, and remove the kelp beforehand and julienne.

   
2. 2

   Soak the dried acorn jelly in water and cut into 5cm lengths.

   
3. 3

   Julienne the shiitake mushroom into 5cm lengths and thinly tear the oyster mushroom into 5cm lengths.

   
4. 4

   Wash the green onion and diagonally cut.

   
5. 5

   Add acorn jelly, shiitake mushroom, and oyster mushroom to 1 cup of anchovy-kelp broth and bring to a boil.

   
6. 6

   Add perilla seed powder, green onion, chopped garlic, and kelp to 5, and season with soup soy sauce and salt.