Perilla Seed Soup with Butterbur Stems recipe - ingredients, nutrition and when to eat it
This hearty soup is made with butterbur stems and ground perilla seeds. The stems are tender and the perilla seeds add a nutty flavor, making it a lovely…
This hearty soup is made with butterbur stems and ground perilla seeds. The stems are tender and the perilla seeds add a nutty flavor, making it a lovely addition to a warm spring or early summer meal.
Soups & stews · 30 minutes to cook
Nutrition (per 664.5g serving): 149.6 kcal · protein 11.6g · carbohydrate 11.5g · fat 7.6g · sodium 539.8mg
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: Butterbur stems can be fibrous, so peel them and blanch them thoroughly.
Tips: Mix the ground perilla seeds with water before adding them to help keep the broth smooth.
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Ingredients (1 serving)
- Butterbur Stems — 120 g
- Ground Perilla Seeds — 2 Tbsp
- Dried anchovies — 5 pc
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Scallion — 0.3 pc
- Water — 500 ml