Dried Radish Greens and Perilla Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with tender dried radish greens simmered with doenjang and ground perilla seeds.
This hearty soup is made with tender dried radish greens simmered with doenjang and ground perilla seeds. Its warm, thick broth pairs well with rice and makes a lovely lunch or dinner on a chilly day.
Vegetables · 30 minutes to cook
Nutrition (per 606.5g serving): 173.3 kcal · protein 12.2g · carbohydrate 15.9g · fat 8.5g · sodium 1004.1mg
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: Boil the dried radish greens until the stems are tender so they’re soft in the soup.
Tips: Add the ground perilla seeds at the end and avoid boiling vigorously for too long to preserve their nutty aroma.
Tips: Doenjang varies in saltiness, so taste the soup and add a little water if needed.
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Ingredients (1 serving)
- Rehydrated dried radish greens — 100 g
- Perilla seed powder — 2 Tbsp
- Doenjang — 1 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Water — 450 ml