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Add water to dried seaweed and let it sit for 20 minutes. Rinse with cold water about 3 times and cut into bite sizes.
Cut the bottom part of the Shiitake mushroom and shred into smaller pieces.
Top part of the mushroom can be cut into thin slices.
In a pot, add perilla oil and saute mushroom and seaweed.
Add water to the pot and let it boil. Then add the rest of the ingredients.
Add perilla seed powder and cook for 3-5 minutes.
You can cook more or less depending on the texture of seaweed you like. But longer you cook, softer and the seaweed will get and the broth will be more flavorful.