Perilla Seed and Seaweed Noodle Soup recipe - ingredients, nutrition and when to eat it
This one-bowl meal features seaweed and noodles in a warm, nutty broth made with ground perilla seeds.
This one-bowl meal features seaweed and noodles in a warm, nutty broth made with ground perilla seeds. The tender seaweed, chewy noodles, and delicate aroma of perilla oil come together beautifully, making it perfect for a busy lunch or a relaxing dinner.
Noodles · 15 minutes to cook
Nutrition (per 709g serving): 402.5 kcal · protein 12.9g · carbohydrate 62.7g · fat 10.6g · sodium 1212.4mg
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: To prevent clumps, mix the ground perilla seeds with a ladleful of broth before stirring the mixture into the pot.
Tips: Cook the thin wheat noodles separately and add them to the bowl rather than simmering them in the broth, so they do not become too soft.
Tips: For a richer, nuttier flavor, add another teaspoon of ground perilla seeds at the end.
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Ingredients (1 serving)
- Cooked somyeon noodles (thin wheat noodles) — 210 g
- Dried seaweed — 5 g
- Ground perilla seeds — 2 Tbsp
- Water — 450 ml
- Soy sauce — 2 tsp
- Garlic — 1 tsp
- Green onion — 10 g
- Sesame oil — 1 tsp