Perilla Seaweed Soup recipe - ingredients, nutrition and when to eat it
This soup is made with soaked seaweed, soft tofu, and perilla seed powder for a rich, nutty flavor.
This soup is made with soaked seaweed, soft tofu, and perilla seed powder for a rich, nutty flavor. It pairs well with rice on a morning when you want a soothing warm broth or on a quiet evening meal.
Soups & stews · 25 minutes to cook
Nutrition (per 531g serving): 200.4 kcal · protein 16.4g · carbohydrate 11.7g · fat 10.6g · sodium 1295.1mg
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: Dissolve the perilla seed powder in water before adding it to the broth to prevent clumping.
Tips: Soak the seaweed thoroughly before stir-frying it so it stays tender and releases its nutty aroma into the soup.
Tips: After adding the perilla seed powder, finish the soup within 2–3 minutes instead of boiling it hard for too long.
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Ingredients (1 serving)
- Dried seaweed — 8 g
- Tofu — 80 g
- Perilla seed powder — 1.5 Tbsp
- Dried anchovies — 8 g
- Water — 400 ml
- Garlic — 1 pc
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp