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Perilla Seaweed Soup

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 6 Portions
  • $15

INGRÉDIENTS

  • Seaweed

    • 🌿 200g dried seaweed

  • Oil

    • 50ml perilla oil

  • Seasoning

    • 🧄 50g minced garlic
    • 200ml soy sauce
    • 200ml fish sauce
    • 300g ground perilla seeds

ÉTAPES

1

Soak dried seaweed in water until softened, then rinse thoroughly.

2

Drain the seaweed and chop it into smaller pieces.

3

Heat perilla oil in a pot, add the chopped seaweed and minced garlic, and stir-fry until fragrant.

4

Add water to the pot and simmer for 30 minutes to create a thicker consistency.

5

Add ground perilla seeds and bring the soup to a boil. Season with soy sauce and fish sauce.

6

Serve the soup hot in bowls.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 5g
    Protéines
  • 10g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use fresh perilla seeds for a stronger nutty flavor.This soup can be stored in the fridge for up to 3 days.Serve with kimchi for a traditional Korean pairing.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.