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Potato Perilla Soup & Perilla Rice Bowl

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 30 Min
  • 3 Porções
  • $10

INGREDIENTES

  • Broth

    • 2 cups dashi stock
    • 2 cups rice water

  • Vegetables

    • 1-2 dried shiitake mushrooms
    • 🥔 2 potatoes, sliced
    • 🧅 1/2 onion, sliced
    • 1 handful oyster mushrooms

  • Thickening Agents

    • 1-2 tbsp glutinous rice flour

  • Perilla

    • 2 tbsp perilla powder
    • A small amount of unhulled perilla powder
    • A drizzle of perilla oil

PASSOS

1

Combine rice water and dashi stock in a pot with dried shiitake mushrooms and bring to a boil.

2

Slice potatoes and onions, and tear oyster mushrooms into smaller pieces.

3

Add the prepared vegetables and mushrooms to the boiling broth, cover, and simmer on low heat.

4

Add 1-2 tbsp of glutinous rice flour to thicken the soup and simmer briefly.

5

Mix in 2 tbsp of perilla powder and stir well.

6

Taste the soup and adjust seasoning with soy sauce or salt if needed.

7

Serve the soup in bowls, garnish with unhulled perilla powder, and drizzle with perilla oil.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 5g
    Proteína
  • 40g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use hulled perilla powder for a smoother soup texture.Adjust the consistency of the soup by varying the amount of glutinous rice flour.For a more filling meal, serve the soup over rice as a rice bowl.

⚠️ Precauções

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