Perilla Seed, Dried Radish Greens, and Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This hearty bowl combines dried radish greens, hand-torn sujebi dough, and noodles in a perilla seed broth.
This hearty bowl combines dried radish greens, hand-torn sujebi dough, and noodles in a perilla seed broth. The nutty flavor of perilla seeds pairs beautifully with the earthy taste of the greens, making it a comforting choice for lunch or dinner on a chilly day.
Noodles · 30 minutes to cook
Tips: If the dried radish greens are tough, add the stems first and simmer them until tender.
Tips: Add the perilla seed powder at the end and avoid simmering it for too long to preserve its nutty aroma.
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Ingredients (1 serving)
- Dried Radish Greens — 50 g
- Cooked Thin Wheat Noodles — 100 g
- Flour — 60 g
- Perilla Seed Powder — 2 Tbsp
- Dashi Stock — 450 ml
- Doenjang (Korean Soybean Paste) — 0.5 Tbsp
- Garlic — 1 clove
- Green onion — 0.3 pc
- Salt — 0.5 g
- Water — 30 ml