Perilla Seed, Mushroom, and Napa Cabbage Soup recipe - ingredients, nutrition and when to eat it
This soup is made by simmering napa cabbage and mushrooms, then stirring in perilla seed powder for a rich, nutty finish.
This soup is made by simmering napa cabbage and mushrooms, then stirring in perilla seed powder for a rich, nutty finish. The cabbage’s gentle sweetness and the mushrooms’ chewy texture make it a lovely match for rice at lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 639g serving): 128 kcal · protein 11.1g · carbohydrate 14g · fat 5.5g · sodium 548.3mg
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: To keep the perilla seed powder from clumping, scoop out a ladleful of broth, mix the powder into it, then stir it back in.
Tips: If the soup gets too thick, add a little water. Adjust the amount of perilla seed powder to taste.
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Ingredients (1 serving)
- Napa cabbage — 120 g
- Mushrooms — 80 g
- Perilla seed powder — 1.5 Tbsp
- Dried anchovies — 5 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 10 g
- Water — 400 ml