Soups & stews · Korean home cooking

Vegan mushroom and perilla soup

Name: Vegan mushroom and perilla soup
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: Mixed fresh mushrooms; Korean white radish; Hulled ground perilla seeds; Dried kelp; Water; Plant-based soy sauce; Minced garlic; Spring onion; Salt

Mushrooms and radish in a light, nutty perilla-seed broth. This Korean vegan soup uses kelp and water, without meat, anchovies or dairy.

30 min2 servings4 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Mixed fresh mushrooms1 of a 200 g packOriginal quantity: 200 g
Substitute available
If Mixed fresh mushrooms is unavailable

Use instead
Button mushrooms

Substitute quantity
1 of a 200 g packReference quantity: 200 g

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.
Korean white radish1 (≈100 g)Original quantity: 100 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Hulled ground perilla seeds3 level eating spoonsOriginal quantity: 24 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Dried kelp1 (5 × 5 cm; ≈2 g)Original quantity: 2 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Water4 paper cupsOriginal quantity: 720 ml
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Plant-based soy sauce2 small teaspoonsOriginal quantity: 10 ml
Substitute available
If Plant-based soy sauce is unavailable

Use instead
Plant-based tamari

Substitute quantity
2 small teaspoonsReference quantity: 10 ml

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.
Minced garlic½ small teaspoonOriginal quantity: 2 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Spring onion1 (≈10 g)Original quantity: 10 g
Optional
May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.
Salt⅛ small teaspoonOriginal quantity: 0.75 g
Optional
May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Clean 1 small tray mixed fresh mushrooms (200 g), trimming tough bases; tear or slice them. Peel 1 thick slice Korean radish (100 g) and cut thin bite-size slices. Prepare 3 level tablespoons hulled ground perilla seeds and rinse 1 dried kelp square, about 5 × 5 cm.
Step 2

Put 4 small paper cups water (720 ml) and the kelp in a pot. Bring to a gentle simmer and cook for 5 minutes, then remove the kelp. Add the radish and simmer for 6–8 minutes, until beginning to turn translucent. Use plain water and kelp, not anchovy or meat stock.
Step 3

Add the mushrooms, ½ teaspoon minced garlic and 2 teaspoons plant-based soy sauce. Simmer for 4–5 minutes until the mushrooms are fully cooked and the radish is tender. Keep the broth gently bubbling rather than boiling hard.
Step 4

Take 3 tablespoons hot broth from the pot and mix with the perilla powder in a small bowl until smooth. Stir it back into the soup and simmer gently for 2–3 minutes. Add optional sliced spring onion and up to ⅛ teaspoon salt after tasting. Serve hot. Use ground perilla seeds, not powdered perilla leaves.

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 servings. A small paper cup is 180 ml, a level tablespoon 15 ml and a teaspoon 5 ml. Use soy sauce and tamari labeled vegan or verified to contain no animal ingredients; avoid fish sauce, oyster sauce, anchovy/meat stock, egg, dairy and honey in this version. Contains soy, wheat and/or sesame depending on ingredients; check labels, including perilla products. Refrigerate cooked leftovers promptly at 4°C or below, within 1 hour for rice and 2 hours for other dishes; use within 24 hours and reheat once until steaming hot throughout. Rice must already be cooked; do not substitute the same weight of raw rice.