Mushroom Perilla Soy Milk Soup

Name: Mushroom Perilla Soy Milk Soup
Total time: 20 min
Yield: 427 g
Ingredients: Perilla Powder 10 g; Maeil High-Protein Soy Milk 95 pack; Perilla Leaves 5 g; Oyster Mushrooms 100 whole; Enoki Mushrooms 150 g; Salt 3 whole(1/3 tsp); Olive Oil 10 spoon; Green Onion 50 piece(1/2 ea); Roasted Garlic 4 clove

Cook 20 min Difficulty NORMAL 330 kcal

#Mushroom Recipe #Perilla #Soy Milk Dish #Vegetarian #Healthy Food #Nutty Flavor #Easy Dish #Korean Cuisine #Diet #Low-Calorie

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Ingredients

Main ingredients

Perilla Powder 10 g
Maeil High-Protein Soy Milk 0.5 pack
Perilla Leaves 5 g
Oyster Mushrooms 1 whole
Enoki Mushrooms 150 g

Seasonings/Sauce

Salt 3 whole(1/3 tsp)
Olive Oil 10 spoon
Green Onion 50 piece(1/2 ea)
Roasted Garlic 4 clove

Nutrition summary

Carbohydrates 28.94 g 41%

Protein 14.04 g 20%

Fat 12.43 g 39%

Serving size 427g

Cooking steps

1

Clean and slice the mushrooms into bite-sized pieces.
2

Julienne the onion and carrot.
3

Heat cooking oil in a pan and sauté the onion and carrot.
4

Add the mushrooms and stir-fry together.
5

Pour in the soy milk and bring to a boil.
6

Season with perilla powder, salt, and pepper.
7

Simmer on low heat for another 2-3 minutes.
8

Transfer to a bowl and serve.

Mushroom Perilla Soy Milk Soup

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