Soybean Pulp, Perilla, and Mushroom Soup recipe - ingredients, nutrition and when to eat it
This thick, savory soup is made by simmering soybean pulp with perilla powder and mushrooms.
This thick, savory soup is made by simmering soybean pulp with perilla powder and mushrooms. Serve it with warm rice on a cold day, or enjoy it as a simple lunch or dinner in a bowl.
Soups & stews · 20 minutes to cook
Nutrition (per 576.5g serving): 198.3 kcal · protein 17g · carbohydrate 18.3g · fat 8.5g · sodium 483.9mg
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: After adding the soybean pulp, stir often over low heat so it doesn’t stick to the bottom of the pot.
Tips: For a thicker soup, use a little less water. For a smoother broth, add a tablespoon or two of water as it simmers.
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Ingredients (1 serving)
- Soybean pulp — 150 g
- Perilla seed powder — 1 Tbsp
- Shiitake mushrooms — 1 pc
- Oyster mushrooms — 30 g
- Onion — 0.3 pc
- Scallions — 0.3 stalk
- Garlic — 1 clove
- Dried anchovies — 5 g
- Water — 300 ml
- Doenjang (Korean soybean paste) — 0.5 tsp
- Salt — 0.5 g