Soft Tofu Stew with Perilla Seed들깨순두부찌개

02

Instructions

1. 1

   Wash the oysters thoroughly, then steam them in a steamer once the steam is rising.

2. 2

   Add the anchovies and shiitake mushroom stems to 250 g of the liquid from steaming the oysters and boil, then remove the anchovies and mushroom stems to make the broth.

3. 3

   Trim the bases from the oyster mushrooms, wash them, and tear them lengthwise. Slice the shiitake mushrooms 0.5 cm thick.

4. 4

   Cut the radish into thin square slices, julienne the onion, cut the water parsley into 3 cm lengths, and thinly slice the green onion and red chili.

5. 5

   Add the oysters, minced garlic, radish, onion, and mushrooms to the broth and bring to a boil.

6. 6

   Add the ground perilla seeds and soft tofu and bring to a brief boil. Season with soup soy sauce and salt, then top with the green onion, red chili, and water parsley to finish.

Serving size and preparation times were not provided in the source data.