Sweet Potato Stems in Perilla Seed Broth recipe - ingredients, nutrition and when to eat it
Sweet potato stems are gently cooked and simmered in a savory broth thickened with ground perilla seeds.
Sweet potato stems are gently cooked and simmered in a savory broth thickened with ground perilla seeds. This mild soup is delicious with rice on a summer evening and also hits the spot when you are craving a vegetable side dish.
Vegetables · 30 minutes to cook
Nutrition (per 525g serving): 174.5 kcal · protein 11.8g · carbohydrate 15.1g · fat 8.6g · sodium 633.7mg
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: Peeling the sweet potato stems makes them less stringy.
Tips: Instead of adding the perilla seed powder directly, dissolve it in cold water first for a smoother, more evenly mixed broth.
Tips: After adding the perilla seed powder, simmer over medium-low heat rather than high heat so the broth thickens without sticking.
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Ingredients (1 serving)
- Sweet potato stems — 120 g
- Perilla seed powder — 1.5 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Doenjang — 0.5 Tbsp
- Garlic — 1 pc
- Green onion — 10 g
- Sesame oil — 0.5 tsp
- Water — 350 ml