Pumpkin Leaf Soup with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This comforting soup is made by simmering pumpkin leaves and doenjang with ground perilla seeds.
This comforting soup is made by simmering pumpkin leaves and doenjang with ground perilla seeds. The tender leaves go well with the nutty broth, making it a lovely addition to a summer home-cooked meal.
Soups & stews · 25 minutes to cook
Nutrition (per 516.5g serving): 122.1 kcal · protein 8.7g · carbohydrate 13g · fat 5.5g · sodium 618.9mg
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: Peel the tough outer layer from the pumpkin leaf stems to make them easier to eat.
Tips: Add the ground perilla seeds at the end and avoid simmering them for too long to preserve their nutty aroma.
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Ingredients (1 serving)
- Pumpkin leaves — 80 g
- Doenjang — 0.8 Tbsp
- Ground perilla seeds — 1.5 Tbsp
- Water — 400 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g