Radish Greens and Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
This rich, savory soup is made with tender radish greens simmered with soybean paste and perilla seed powder.
This rich, savory soup is made with tender radish greens simmered with soybean paste and perilla seed powder. Its thick, nutty broth pairs well with rice on a chilly day.
Vegetables · 30 minutes to cook
Tips: If using cooked radish greens, press the stems first to check that they’re tender. If they’re tough, chop them a little finer.
Tips: Mix the perilla seed powder with water before adding it so it blends evenly into the broth.
Tips: Soybean paste varies in saltiness, so taste the soup at the end and adjust the seasoning.
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Ingredients (1 serving)
- Dried radish greens — 100 g
- Ground perilla seeds — 2 Tbsp
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Water — 450 ml