Creamy Perilla Seed and Potato Seaweed Soup
How to Make Savory Perilla Seed and Potato Seaweed Soup
Here’s a recipe for a mild and soft perilla seed and potato seaweed soup, perfect for a gentle morning meal. Its comforting savory flavor makes it a delightful way to start your day.
Main Ingredients- 1 medium potato
- 20g dried seaweed
- 1.2L water
Seasonings & Others- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 2 Tbsp anchovy extract
- 3 Tbsp ground perilla seeds
- Pinch of salt
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 2 Tbsp anchovy extract
- 3 Tbsp ground perilla seeds
- Pinch of salt
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10 minutes until fully rehydrated. Once softened, gently rub the seaweed with your hands to wash it thoroughly. Drain it well in a colander and squeeze out excess water. This step helps remove any bitterness and ensures a tender texture.
Step 2
Peel the potato and cut it into bite-sized pieces, about 1.5cm thick. Cutting them into manageable chunks will prevent them from breaking down too much during cooking.
Step 3
In a pot, heat the perilla oil over medium-low heat. Add the minced garlic and sauté until it becomes fragrant and lightly golden. This slow sautéing process will deepen the flavor of the soup.
Step 4
Add the squeezed seaweed to the pot and stir-fry briefly with the garlic. Sauté for about 1-2 minutes, allowing the seaweed to coat in the perilla oil and garlic aroma. This step enhances the nutty flavor.
Step 5
Pour in the 1.2L of water, then add the soup soy sauce, anchovy extract, and the cut potatoes. Bring the soup to a boil over high heat. This initial high heat helps the ingredients cook quickly.
Step 6
Once the soup comes to a rolling boil, reduce the heat to medium. Cover the pot and let it simmer for about 10 minutes, or until the potatoes are tender and the seaweed is soft. Skim off any foam that rises to the surface for a clearer broth.
Step 7
Check if the potatoes are cooked through by piercing them with a chopstick. Taste the soup and add a pinch of salt if needed to adjust the seasoning to your preference. While the soup soy sauce and anchovy extract provide plenty of umami, a touch of salt at the end can balance the flavors perfectly.
Step 8
Lower the heat to low. Stir in the ground perilla seeds, making sure to whisk them thoroughly to prevent clumps. It’s important to dissolve them completely for a smooth texture. Avoid boiling the soup for too long after adding perilla seeds, as it can sometimes develop a slightly bitter taste. Simmer gently for a minute once incorporated, then turn off the heat.
Step 9
Your delicious and comforting perilla seed and potato seaweed soup is ready! Enjoy this hearty and nourishing dish with a bowl of warm rice, especially for breakfast. It’s a healthy meal that the whole family will love.
