White Dew Season Cooking: Mushroom and Perilla Soup with Konjac or Tofu

Baekro, or White Dew, offers a seasonal frame for a warm mushroom soup. This recipe focuses on the aroma of perilla and the texture of mushrooms. Serve it alongside rice and another dish as needed; it is not a claim that a seasonal term changes everyone’s nutritional needs.

Ingredient video accompanying this article.

Homemade Recipe: Mushroom Konjac Perilla Soup

Here’s the recipe for Mushroom Konjac Perilla Soup, perfect as the main dish for a light meal for White Dew. Perilla powder thickens the broth and adds a nutty aroma.

Ingredients (Serves 2)
2 Shiitake mushrooms, 100g Oyster mushrooms, 50g Enoki mushrooms
150g Konjac (sliced or block)
4 tablespoons perilla powder
800ml kelp and anchovy broth (can substitute with vegetable broth)
1 teaspoon soy sauce, 0.5 teaspoon minced garlic
Chopped green onion, a pinch of coarse salt
Step-by-Step Cooking Process

1. Prepare Ingredients

Clean mushrooms by wiping them with a damp kitchen towel and tear or slice them into bite-sized pieces.
Prepare the konjac according to its label and cut into manageable pieces. Its chewy texture may be unsuitable for some diners; tofu is an alternative if soy is suitable.

2. Make Deep Broth

Place the 800 mL prepared broth in a pot. For a vegetarian version, choose a broth without anchovies or other animal ingredients.

3. Add Ingredients and Simmer

Once the broth is boiling, add the prepared mushrooms and konjac along with minced garlic, and simmer until the mushrooms are thoroughly cooked, following any package directions.

4. Finish with Perilla Powder

Lower the heat, and dissolve the perilla powder in cold water before adding it to the pot.
Season lightly with soy sauce and salt, and finish with thinly sliced green onion on top.

Add the perilla mixture gradually and stir so it does not clump. If the soup becomes too thick, add a little hot water before adjusting seasoning. If using tofu instead of konjac, follow the tofu package cooking directions and handle it gently.

Storage and kitchen notes

Use a food thermometer: chicken and reheated leftovers should reach 74°C/165°F. Refrigerate perishable leftovers within two hours (one hour above 32°C/90°F). See FoodSafety.gov cooking temperatures and USDA leftover guidance.

Adjust the quantities to appetite and check all ingredient labels for allergens. These are cooking examples, not nutrient-tested medical meal plans. Record the amounts and texture you prefer so the next batch is easier to repeat.

Reviewed October 13, 2026 · YM-LAB Wellness Food.

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