Soup & Stew

Nutty Mushroom & Perilla Haejangtang

Name: Nutty Mushroom & Perilla Haejangtang
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 20 g Oyster mushrooms; 20 g White button mushrooms; 20 g Shiitake mushrooms; 40 g Tofu; 40 g Korean zucchini; 30 g Onion; 30 g Chestnuts; 10 g Walnuts; 300 g Anchovy-kelp broth; 10 g Perilla oil; 30 g Perilla seed powder

견과류들깨해장탕

A thick, nutty soup of three mushrooms, tofu, zucchini, onion, chestnuts and walnuts in anchovy-kelp broth with perilla seed powder. Unlike doenjang-seasoned versions, perilla powder adds a rich flavor while reducing sodium.

📝 Step-by-Step Instructions

Dice the mushrooms, tofu, zucchini, onion and peeled chestnuts into 1 cm cubes, and halve the walnuts.

Nutty Mushroom & Perilla Haejangtang — step 1

Heat the perilla oil in an earthenware pot, lightly stir-fry the walnuts and chestnuts, then add everything except the tofu and stir-fry.

Nutty Mushroom & Perilla Haejangtang — step 2

Add the anchovy-kelp broth and bring to a boil.

Nutty Mushroom & Perilla Haejangtang — step 3

Add the perilla seed powder and tofu and simmer until thick.

Nutty Mushroom & Perilla Haejangtang — step 4

📊 Nutrition Facts (per serving)

363.2Calories (kcal)

5.63 gCarbs

4.1 gProtein

5.64 gFat

90.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.