(For all ingredients, please use organic versions if available) Green Perilla Taro SoupTaro 1 radish Shiitake mushrooms Green perilla powder Rice flour Kelp soup stock 1 tablespoon soy sauce 1–2 spoons of green perilla oil 1 teaspoon salt Shiitake Mushroom Flower PancakesShiitake mushrooms Green perilla leaves Red paprika Green bell pepper Carrots Apple Minced soy protein Wheat flour Oil 1 teaspoon salt Green Perilla Taro Soup- Prepare the taro by taking out the outer blue parts with gloves on. This blue parts has toxic. Then, wash it well in salt water until it is clean.
- Cut the taro into small pieces.
- Cut the radish diagonally.
- Pre-heat 2 spoonfuls of green perilla oil.
- Add in the radish, the shiitake mushrooms, and the taro.
- Fry them for a bit in oil before boiling.
- Pour in the kelp soup stock.
- Just add enough soup stock to cover the taro.
- Put the lid on and let it boil for a while.
- Check whether the taro is cooked well by mashing the taro with a spoon.
- If it is cooked well, then add in the green perilla powder.
- Add the rice flour.
- Cook for 5-10 minutes.
- Add 1 teaspoon of salt, and a tablespoon of soy sauce.
- The taro soup is ready.
Shiitake Mushroom Flower- Slice the green perilla leaves, the red paprika, the green bell pepper, and the carrots.
- Slice the apple and the vegan soy protein.
- Cut with the shiitake mushrooms with scissors so they will make a shape of a chrysanthemum flower.
- Mince all the other ingredients to be put inside the shiitake mushrooms.
- Mix everything with flour and a little bit of salt.
- Add in a little bit of water. Make sure the dough is thick enough.
- The filling is ready to be filled into the shiitake mushrooms.
- Put some dry wheat flour on the other side of the shiitake mushrooms and then put the filling inside.
- Put oil the the pre-heated pan. Use generous amount of cooking oil.
- Fry the shiitake mushrooms for about 5 minutes over a medium heat.
- Put the mushrooms in a plate and garnish.
- Ready to be served.
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