Sweet Potato Stem and Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering tender sweet potato stems with doenjang and ground perilla seeds.
This hearty soup is made by simmering tender sweet potato stems with doenjang and ground perilla seeds. The soft stems pair well with the rich, nutty broth, making it a satisfying lunch or dinner with rice.
Soups & stews · 30 minutes to cook
Nutrition (per 700g serving): 140.4 kcal · protein 10.1g · carbohydrate 12.8g · fat 5.9g · sodium 1002.4mg
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: Blanch fresh sweet potato stems in salted water for 5 minutes, then rinse them in cold water to make peeling easier.
Tips: Add the ground perilla seeds at the end and avoid boiling them for too long to preserve their nutty aroma.
Tips: Doenjang varies in saltiness, so dissolve in a little first, taste, and add more as needed.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Ground perilla seeds — 2 Tbsp
- Doenjang — 1 Tbsp
- Dried anchovies — 5 g
- Garlic — 1 tsp
- Green onion — 10 g
- Water — 500 ml