Perilla Seed, Seaweed, and Hand-Torn Dough Soup recipe - ingredients, nutrition and when to eat it
This comforting soup is made by simmering seaweed with pieces of hand-torn dough, then stirring in ground perilla seeds for a rich, nutty finish.
This comforting soup is made by simmering seaweed with pieces of hand-torn dough, then stirring in ground perilla seeds for a rich, nutty finish. The soft dough pieces pair with the chewy seaweed, making it a warming lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 709.3g serving): 387.7 kcal · protein 12.4g · carbohydrate 62.7g · fat 9.1g · sodium 592.9mg
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: Let the dough rest for 20 minutes so it sticks less to your hands and is easier to tear thinly.
Tips: Add the ground perilla seeds at the end and avoid boiling them for long to preserve their nutty aroma.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- All-purpose flour — 70 g
- Perilla seed powder — 2 Tbsp
- Water — 600 ml
- Doenjang — 0.5 tsp
- Minced garlic — 0.5 tsp
- Salt — 0.5 g
- Sesame oil — 0.5 tsp
- Scallion — 10 g