Perilla Sprout Soup with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This soup is made by simmering perilla sprouts with ground perilla seeds and mushrooms for a nutty, fragrant flavor.
This soup is made by simmering perilla sprouts with ground perilla seeds and mushrooms for a nutty, fragrant flavor. It goes well with rice on a summer evening or whenever you want a comforting homemade meal.
Vegetables · 25 minutes to cook
Tips: Add the ground perilla seeds at the end and simmer over low heat to preserve their nutty aroma.
Tips: If the perilla sprout stems are thick, add them before the leaves so everything finishes cooking at the same time.
Tips: If the soup is too thick, add about 50 ml of water to adjust the consistency.
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Ingredients (1 serving)
- Perilla leaf shoots — 80 g
- Perilla seed powder — 1 Tbsp
- Oyster mushrooms — 70 g
- Water — 400 ml
- Korean soybean paste — 1 Tbsp
- Garlic — 1 tsp
- Green onion — 10 g