Napa Cabbage Core Soup with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This soup is made by seasoning thick napa cabbage cores with doenjang and simmering them with ground perilla seeds.
This soup is made by seasoning thick napa cabbage cores with doenjang and simmering them with ground perilla seeds. The cabbage turns tender and the broth is rich and nutty, making it a warming side dish for a chilly evening.
Vegetables · 25 minutes to cook
Nutrition (per 536.5g serving): 131.9 kcal · protein 7.4g · carbohydrate 12.9g · fat 7.1g · sodium 322.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the ground perilla seeds at the end and simmer over low heat so they blend smoothly into the broth.
Tips: If the cabbage stems are thick, add them before the leaves and cook for another 2 to 3 minutes.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Napa cabbage cores — 150 g
- Perilla seed powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 1 tsp
- Green onion — 10 g
- Minced garlic — 0.5 tsp
- Water — 350 ml