Dried Pollock, Mushroom, and Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
This savory, thick soup is made by simmering dried pollock and mushrooms with ground perilla seeds. It’s lovely with a bowl of warm rice on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 626g serving): 213.3 kcal · protein 29.1g · carbohydrate 11.3g · fat 7.3g · sodium 716.1mg
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: Stir the ground perilla seeds into the broth before adding them to help prevent lumps.
Tips: Soak the dried pollock strips just long enough to wet the surface; soaking them for too long can make the broth cloudy.
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Ingredients (1 serving)
- Dried pollock strips — 30 g
- Shiitake mushrooms — 1 pc
- Oyster mushrooms — 40 g
- Perilla seed powder — 2 Tbsp
- Water — 2.5 cup
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Salt — 0.5 g
- Green onions — 10 g