Korean Pumpkin and Perilla Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm noodle soup is made with tender Korean pumpkin and perilla seed powder, simmered together with noodles.
This warm noodle soup is made with tender Korean pumpkin and perilla seed powder, simmered together with noodles. The pumpkin’s gentle sweetness pairs with the nutty flavor of perilla, making it a lovely lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Nutrition (per 856g serving): 352.9 kcal · protein 11g · carbohydrate 63.9g · fat 5.6g · sodium 628.5mg
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: Mix the perilla seed powder with a little water before adding it so it blends evenly into the broth.
Tips: If the broth gets too thick, add a little more water and bring it to a brief boil.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Perilla seed powder — 2 Tbsp
- Cooked somen noodles — 180 g
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Salt — 0.3 tsp
- Scallions — 0.2 pc