Black Bean and Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by blending cooked black beans until smooth, then simmering them with ground perilla seeds until thick.
This hearty soup is made by blending cooked black beans until smooth, then simmering them with ground perilla seeds until thick. The mild beans and nutty perilla make it smooth and satisfying, perfect for a warm lunch or dinner on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 516.5g serving): 354.7 kcal · protein 29.2g · carbohydrate 22.2g · fat 18g · sodium 340.9mg
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: If cooking the beans yourself, soak them well first and cook until tender for a smooth broth.
Tips: After adding the ground perilla seeds, stir often over low heat so they don’t stick to the bottom.
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Ingredients (1 serving)
- Cooked black beans — 0.8 cup
- Ground perilla seeds — 2 Tbsp
- Water — 1.5 cup
- Garlic — 0.5 tsp
- Salt — 0.2 tsp
- Scallions — 1 Tbsp