Rich Beoseot Sundubu Deulkkaetang (Mushroom Soft Tofu Perilla Soup)
A simple soup where the rich nuttiness of perilla seeds and chewy mushrooms come together with tender soft tofu.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This soup is made by briefly simmering soft tofu and mushrooms in anchovy broth and finishing it with perilla seed powder. It cooks quickly without needing long simmering, offering a light yet deeply savory flavor. Accented with a touch of spicy chili, it makes a comforting meal that is easy on the stomach.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soft tofu (sundubu)1 pack
- Mushrooms130 g
- White part of large green onion (daepa)
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Perilla seed powder4 tbsp
- Anchovy broth (or broth tablet + 3 cups water)3 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/3 tsp
- The mushroom amount is about one large handful; feel free to use whatever mushrooms you have on hand, such as enoki mushrooms or shiitake mushrooms.
Steps
Prepare the ingredients
For the ingredients, you will need 1 tube of soft tofu and about one large handful of mushrooms. You can use whatever mushrooms you have on hand, such as enoki mushrooms or shiitake mushrooms.
You will also need the white part of a large green onion, Cheongyang chili pepper, red chili pepper, and about 1/3 cup of perilla seed powder.
Drain the soft tofu
Rinse the soft tofu once under running water while still in its tube, cut it in half, and place it in a bowl.
Tilt the bowl and pour off any water that collects.
Cut the vegetables
Trim off any dirty root ends and separate the mushrooms into bite-sized strands.
Thinly slice the large green onion and chili peppers.
Simmer
Bring 3 cups of anchovy broth, or 3 cups of water with 2 broth tablets, to a rolling boil until dissolved.
At this point, add 1 tbsp of soup soy sauce to season the base broth.
Add the mushrooms, soft tofu, and 1/2 tbsp of minced garlic, then simmer gently.
Add the large green onion, Cheongyang chili pepper, and red chili pepper until fragrant.
At the very end, add 4 tbsp of perilla seed powder, simmer briefly, and finish by adding a little salt if more seasoning is needed.
Serve
There are not many ingredients, but thanks to the rich nuttiness of perilla seeds, it feels just like eating a nourishing tonic dish.
This is also a great diet recipe to enjoy as a single-bowl meal like noodles by loading up on mushrooms in the soft tofu perilla soup.
Serve it in an earthenware pot so it does not lose its heat quickly, and enjoy it nice and hot.
Ppunwife's tips
- Serve it in an earthenware pot so it does not lose heat quickly, and enjoy it warm.
FAQ
What kind of mushrooms are best to add?
Feel free to use any mushrooms you have at home, such as enoki mushrooms or shiitake mushrooms.
How can I substitute if I do not have anchovy broth?
Boiling 3 cups of water with 2 store-bought broth tablets works perfectly well.
How do you drain the water from the soft tofu?
Rinse the tofu while still in the package, cut it in half, place it in a bowl, and tilt the bowl to pour off the collected liquid before using.
