Kang Joo-eun's Easy & Healthy Mushroom Perilla Seed Soup
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Kang Joo-eun's special nourishing Mushroom Perilla Seed Soup is a healthy dish that even children love. Made by blending all ingredients, it's a nutty and warm delight that everyone can enjoy without worrying about picky eaters.
📝 Editor's Notes
Kang Joo-eun's Mushroom Perilla Seed Soup is a super simple nourishing dish made by blending all ingredients, a low-difficulty menu that can be completed in about 30 minutes.
The savory and warm flavor of ground perilla seeds (deulkkaetgaru) combined with the deep taste of mushrooms makes it delicious even for picky eaters.
It's especially perfect as a nutritious snack or hearty breakfast to warm you up during chilly autumn or cold winter months.
A healthy soup that the whole family can enjoy together.
🛒 Ingredient Tips
Regardless of the type, it's important to choose fresh and firm mushrooms.
Fresh mushrooms have caps that are not torn, maintain their shape, and have firm stems.
While grinding whole perilla seeds yourself will yield a much richer aroma, if using store-bought ground perilla seeds (deulkkaetgaru), seal tightly and store in the freezer after opening to prevent rancidity and preserve its unique nutty flavor for longer.
Regular milk is fine, but for a richer and creamier taste, try using milk with a higher cream content.
🔄 Substitution Guide
Any type of mushroom, such as shiitake, oyster, or king oyster mushrooms, works well.
Using a mix of different mushrooms can create an even richer flavor.
For a gluten-free soup, you can use rice flour or starch powder instead of regular flour, but adjust the quantity as the consistency may be slightly thinner.
If you have a milk allergy or want to avoid dairy, soy milk or almond milk can be used as substitutes.
Note that there may be differences in taste and consistency; if using soy milk, unsweetened is recommended.
Instead of ground perilla seeds (deulkkaetgaru), you can add pine nuts or almond flour for a different kind of nutty flavor.
🥘 Ingredients
👨🍳 Cooking Points
The first point is to sauté the vegetables thoroughly.
Sautéing the onion, garlic, and mushrooms in butter until lightly browned deepens their sweetness and flavor, significantly enhancing the soup's taste.
Sauté over medium-low heat until the vegetables release sufficient moisture.
The second point is creating the 'roux'; stir-frying the flour with the vegetables for 1-2 minutes helps thicken the soup and prevents the ingredients from separating.
Keep stirring over low heat to prevent the flour from burning.
Finally, when blending with a mixer, make sure the ingredients are completely cooled.
Blending hot ingredients can cause overflow or damage to the blender, so please be careful.
👨🍳 Directions
Drizzle olive oil in a preheated pan.
Roughly chop the onion, garlic, and mushrooms.
Add butter to the pan, melt it, then add all the prepared vegetables and sauté until fragrant.
Once the vegetables release their moisture, add flour and stir-fry together to create a thick 'roux'.
Pour in enough milk to just cover the ingredients and bring to a boil.
Using an immersion blender, finely blend all the cooked ingredients together.
Stir in a generous amount of ground perilla seeds (deulkkaetgaru), then season with salt and black pepper to finish.
💡 Tips
For picky eaters, blending all ingredients into a creamy soup is recommended.
Mushrooms, growing in the shade, are categorized as 'yang' foods that harbor deep vital energy.
Perilla seeds are rich in Omega-3 and Vitamin E, which help reduce inflammation, improve vascular health, and prevent cell aging.
Perilla seeds have the benefit of warming a cold body, making them good for nourishing the body.
📦 Storage & Reuse
Store the finished Mushroom Perilla Seed Soup in an airtight container in the refrigerator for 2-3 days.
For longer storage, we recommend dividing it into single servings and freezing.
It can be frozen for up to about 2 weeks.
To reheat, gently warm over low heat, stirring occasionally, or use a microwave.
If the consistency becomes too thick, add a little more milk or water to adjust.
You can also enjoy leftover soup like a delicious risotto by mixing it with rice, topping with cheese, and microwaving.
🥢 Who This Is For
This Mushroom Perilla Seed Soup is excellent as a breakfast substitute or a nutritious snack for children.
Even picky eaters will enjoy the mushrooms without hesitation.
It's also perfect for warming up on a chilly day.
Serve it as a brunch item with bread or croutons, or as a light meal with a salad.
It pairs well with a simple grilled chicken breast salad or roasted vegetable dishes for a balanced meal.
🔥 Nutrition Info
This Mushroom Perilla Seed Soup is estimated to be approximately 250-300 kcal per serving.
It provides about 10-15g of protein, 15-20g of fat, and 15-20g of carbohydrates.
Mushrooms are rich in Vitamin D and dietary fiber, while perilla seeds are abundant in Omega-3 fatty acids and Vitamin E, which aid in reducing inflammation, promoting vascular health, and preventing cell aging.
Milk replenishes calcium and protein, benefiting bone health.
Overall, it can be considered a healthy nourishing dish rich in nutrients that contribute to immune system enhancement and vascular health.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Kang Joo-eun's Easy & Healthy Mushroom Perilla Seed Soup?
- Main ingredients include Mushrooms, Onion, Garlic, Olive oil, Butter. Regardless of the type, it's important to choose fresh and firm mushrooms. Fresh mushrooms have caps that are not torn, maintain their shape, and have firm stems. While grinding whole perilla seeds yourself will yield a much richer aroma, if using store-bought ground perilla seeds (deulkkaetgaru), seal tightly and store in the freezer after opening to prevent rancidity and preserve its unique nutty flavor for longer. Regular milk is fine, but for a richer and creamier taste, try using milk with a higher cream content.
- Q. What are the key tips for making Kang Joo-eun's Easy & Healthy Mushroom Perilla Seed Soup?
- The first point is to sauté the vegetables thoroughly. Sautéing the onion, garlic, and mushrooms in butter until lightly browned deepens their sweetness and flavor, significantly enhancing the soup's taste. Sauté over medium-low heat until the vegetables release sufficient moisture. The second point is creating the 'roux'; stir-frying the flour with the vegetables for 1-2 minutes helps thicken the soup and prevents the ingredients from separating. Keep stirring over low heat to prevent the flour from burning. Finally, when blending with a mixer, make sure the ingredients are completely cooled. Blending hot ingredients can cause overflow or damage to the blender, so please be careful.
- Q. How should I store leftover Kang Joo-eun's Easy & Healthy Mushroom Perilla Seed Soup?
- Store the finished Mushroom Perilla Seed Soup in an airtight container in the refrigerator for 2-3 days. For longer storage, we recommend dividing it into single servings and freezing. It can be frozen for up to about 2 weeks. To reheat, gently warm over low heat, stirring occasionally, or use a microwave. If the consistency becomes too thick, add a little more milk or water to adjust. You can also enjoy leftover soup like a delicious risotto by mixing it with rice, topping with cheese, and microwaving.
- Q. How many calories are in Kang Joo-eun's Easy & Healthy Mushroom Perilla Seed Soup?
- This Mushroom Perilla Seed Soup is estimated to be approximately 250-300 kcal per serving. It provides about 10-15g of protein, 15-20g of fat, and 15-20g of carbohydrates. Mushrooms are rich in Vitamin D and dietary fiber, while perilla seeds are abundant in Omega-3 fatty acids and Vitamin E, which aid in reducing inflammation, promoting vascular health, and preventing cell aging. Milk replenishes calcium and protein, benefiting bone health. Overall, it can be considered a healthy nourishing dish rich in nutrients that contribute to immune system enhancement and vascular health.
- Q. Can I substitute ingredients in Kang Joo-eun's Easy & Healthy Mushroom Perilla Seed Soup?
- Any type of mushroom, such as shiitake, oyster, or king oyster mushrooms, works well. Using a mix of different mushrooms can create an even richer flavor. For a gluten-free soup, you can use rice flour or starch powder instead of regular flour, but adjust the quantity as the consistency may be slightly thinner. If you have a milk allergy or want to avoid dairy, soy milk or almond milk can be used as substitutes. Note that there may be differences in taste and consistency; if using soy milk, unsweetened is recommended. Instead of ground perilla seeds (deulkkaetgaru), you can add pine nuts or almond flour for a different kind of nutty flavor.
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