Perilla Sweet Potato Stem Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made with summer sweet potato stems simmered in doenjang and perilla seed powder.
This savory soup is made with summer sweet potato stems simmered in doenjang and perilla seed powder. Tender stems pair beautifully with the rich, nutty broth, making it a lovely lunch or dinner with rice.
Soups & stews · 30 minutes to cook
Nutrition (per 604g serving): 153.6 kcal · protein 12.2g · carbohydrate 14.5g · fat 6.1g · sodium 1046mg
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: Peel and blanch fresh sweet potato stems to make them much more tender.
Tips: Rather than adding perilla seed powder straight to the broth, first stir it into a few spoonfuls of cold water to prevent clumps.
Tips: Doenjang varies in saltiness, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Perilla seed powder — 2 Tbsp
- Doenjang — 1 Tbsp
- Dried anchovies — 5 pc
- Kombu — 1 sheet
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Water — 400 ml