Sweet Potato Stems in Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
This side dish is made by simmering tender sweet potato stems in a thick broth with ground perilla seeds.
This side dish is made by simmering tender sweet potato stems in a thick broth with ground perilla seeds. Its nutty, mild flavor goes especially well on summer days when you want a soupy side with your meal.
Side dishes · 30 minutes to cook
Nutrition (per 548g serving): 146.7 kcal · protein 9.7g · carbohydrate 13.2g · fat 6.7g · sodium 706.8mg
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: Blanch fresh sweet potato stems before peeling; they’ll be easier to prepare and more tender.
Tips: Mix the ground perilla seeds with water before adding them to help prevent lumps.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Perilla seed powder — 2 Tbsp
- Dried anchovies — 5 g
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Doenjang (soybean paste) — 0.5 Tbsp
- Water — 350 ml
- Salt — 0.5 g