Sundae Soup with Perilla and Mushrooms recipe - ingredients, nutrition and when to eat it
This hearty rice soup is made with sundae, mushrooms, and perilla seed powder for a rich, nutty flavor.
This hearty rice soup is made with sundae, mushrooms, and perilla seed powder for a rich, nutty flavor. Chewy sundae pairs well with the deep broth, making it a satisfying lunch or dinner on a chilly day.
Soups & stews · 20 minutes to cook
Tips: Add the sundae in the last few minutes of cooking, since simmering it too long can cause the filling to come apart.
Tips: To keep the perilla seed powder from clumping, ladle out a little broth, whisk the powder into it, then stir it back in.
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Ingredients (1 serving)
- Korean blood sausage (soondae) — 120 g
- Perilla seed powder — 1 Tbsp
- Mushrooms — 60 g
- Pork broth — 1.5 cup
- Green onion — 0.3 pc
- Garlic — 1 clove
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Rice — 1 bowl