Dried Pollock and Seaweed Soup with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This savory soup is made with dried pollock and soaked seaweed simmered with ground perilla seeds.
This savory soup is made with dried pollock and soaked seaweed simmered with ground perilla seeds. Tender seaweed and the mild flavor of pollock come together in a soup that pairs well with rice for lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 450.5g serving): 181.1 kcal · protein 21.6g · carbohydrate 5.8g · fat 8g · sodium 958.8mg
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: Add the ground perilla seeds at the end and simmer briefly to preserve their nutty aroma.
Tips: If the dried pollock strips are long, snip them into bite-size pieces with scissors before stir-frying.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Dried seaweed — 5 g
- Ground perilla seeds — 1 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 400 ml