Perilla Seed, Mushroom, and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This soup is made by simmering rehydrated seaweed and mushrooms with ground perilla seeds.
This soup is made by simmering rehydrated seaweed and mushrooms with ground perilla seeds. The tender seaweed pairs with the mushrooms’ savory flavor and the perilla’s nuttiness, making it a lovely dish to serve with rice on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 551.5g serving): 135 kcal · protein 6.3g · carbohydrate 10.8g · fat 9g · sodium 1470.6mg
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: Stir the ground perilla seeds into the broth right away to keep them from clumping.
Tips: Mushrooms take different amounts of time to cook. Thinly sliced shiitake mushrooms can go in at the end.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Mushrooms — 60 g
- Perilla seed powder — 1.5 Tbsp
- Garlic — 1 tsp
- Soup soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Water — 450 ml