Perilla, Tofu, and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This soup is made with seaweed and tofu simmered in a savory broth enriched with ground perilla seeds.
This soup is made with seaweed and tofu simmered in a savory broth enriched with ground perilla seeds. It's mild and comforting, and goes well with a light lunch or a home-cooked dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 475g serving): 183.2 kcal · protein 11.5g · carbohydrate 8.4g · fat 12.1g · sodium 684.2mg
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: Instead of adding the ground perilla seeds straight to the broth, first mix them with a little water or broth to prevent lumps.
Tips: Soup soy sauce varies in saltiness, so add it a little at a time and taste as you go.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Tofu — 100 g
- Perilla seed powder — 1 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Soup soy sauce — 1 tsp
- Water — 350 ml