Perilla Leaf Doenjang Soup recipe - ingredients, nutrition and when to eat it
This home-style soup is made by stirring doenjang into broth, then adding perilla leaves and tofu.
This home-style soup is made by stirring doenjang into broth, then adding perilla leaves and tofu. The savory soybean paste is brightened by the fresh aroma of perilla leaves, while the tofu adds a soft, gentle texture. It's a lovely side to rice for lunch or dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 545.5g serving): 136.3 kcal · protein 14.8g · carbohydrate 6.2g · fat 6.2g · sodium 1015.3mg
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: Doenjang varies in saltiness by brand. It's easier to season at the end than to add too much at the start.
Tips: Perilla leaves can lose their aroma if simmered too long, so add them at the end.
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Ingredients (1 serving)
- Water — 400 ml
- Doenjang — 1 Tbsp
- Perilla leaves — 10 pc
- Tofu — 100 g
- Dried anchovies — 5 pc
- Garlic — 0.5 tsp
- Green onion — 10 g