Perilla Sujebi and Dumpling Soup recipe - ingredients, nutrition and when to eat it
This hearty soup combines chewy hand-torn dough pieces and dumplings in a savory broth thickened with ground perilla seeds.
This hearty soup combines chewy hand-torn dough pieces and dumplings in a savory broth thickened with ground perilla seeds. It makes a comforting, filling meal on a chilly evening.
Noodles · 25 minutes to cook
Tips: Instead of adding the ground perilla seeds straight to the pot, ladle out a little broth and whisk them in first to prevent lumps.
Tips: If the broth gets too thick, add a little water or stock. Taste the dumplings before adding salt.
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Ingredients (1 serving)
- Vegetable stock — 450 ml
- Flour — 70 g
- Dumplings — 3 pc
- Perilla seed powder — 2 Tbsp
- Korean zucchini — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 0.5 pc
- Soy sauce — 0.5 Tbsp
- Salt — 0.5 tsp
- Water — 1 Tbsp