Perilla Seed and Napa Cabbage Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering tender napa cabbage with ground perilla seeds.
This hearty soup is made by simmering tender napa cabbage with ground perilla seeds. Doenjang adds a gentle savory depth, making it a good match for rice and a cozy choice for dinner on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 672.5g serving): 137.9 kcal · protein 10.5g · carbohydrate 14.4g · fat 6.1g · sodium 500.1mg
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 to preserve their nutty aroma.
Tips: Doenjang varies in saltiness, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Napa cabbage — 180 g
- Perilla seed powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Green onion — 0.3 pc
- Garlic — 0.5 tsp
- Water — 450 ml