Creamy Perilla Seed Noodle Soup: A Hearty Bowl of Rich Flavor and Health
Perilla Seed Noodle Soup Recipe
Hello everyone! Nourishment comes from strength, and today we’re diving into a nutritious and deeply flavorful ‘Perilla Seed Noodle Soup’ recipe, featuring the precious ingredient mentioned in Dongui Bogam – perilla seeds! Perilla is known for its warm nature, absence of toxicity, and its ability to invigorate the ‘qi’ (vital energy) with a slightly tart taste. Particularly rich in Omega-3 fatty acids, which are essential for our bodies and cannot be produced internally, it’s crucial to get them from our diet. Perilla offers excellent benefits for skin health, preventing adult diseases, and maintaining vascular health. This recipe will guide you to easily create a delicious noodle soup bursting with the nutty, rich essence of perilla seeds right in your own kitchen!
Ingredients- 1 serving Korean noodle (kalguksu noodles)
- 4 Tbsp perilla seed powder
- 1/2 handful zucchini (sliced into half-moons)
- 1/2 handful onion (sliced)
- 1/2 handful rehydrated shiitake mushrooms (sliced)
- 1/2 Korean green onion (sliced diagonally)
- 1 anchovy-kelp broth sachet
- 800ml water
- 1 tsp sea salt
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the zucchini into attractive half-moons and chop the onion into bite-sized pieces. Thinly slice the rehydrated shiitake mushrooms and cut the Korean green onion diagonally. Here’s a tip for rehydrating shiitake mushrooms: soaking them in lukewarm water with a pinch of sugar will help them soften more quickly and thoroughly.
Step 2
The Korean noodles (kalguksu) for this recipe come directly from the freezer. Freezing kalguksu noodles helps maintain their wonderfully chewy texture and allows you to store them for longer periods, making cooking convenient.
Step 3
Prepare the star ingredient: the rich and nutty perilla seed powder. Measure out about 4 tablespoons. Feel free to adjust the amount to your personal preference for a more or less intense perilla flavor.
Step 4
In a pot, combine 800ml of water with the anchovy-kelp broth sachet. Bring it to a boil and simmer for 10 minutes to create a deep and savory base broth. Modern broth sachets are fantastic at infusing flavor quickly, making your cooking process much smoother.
Step 5
Once the base broth is ready, stir in the 4 tablespoons of perilla seed powder, ensuring it dissolves smoothly without clumps. Then, add all the prepared vegetables—zucchini, onion, and shiitake mushrooms—reserving the green onion for later. Let everything simmer together.
Step 6
Now it’s time to add the noodles. Add the frozen kalguksu noodles directly into the pot. Cook the noodles for a total of 8 minutes and 30 seconds. Avoid stirring vigorously right away. Wait until the noodles have been submerged in the broth and start to soften slightly before gently separating them. Stirring too early or too aggressively can cause the noodles to break apart or become mushy.
Step 7
As the noodles are nearing doneness, add the diagonally sliced green onion and let it simmer briefly. This adds a refreshing aroma and flavor to the soup, enhancing the overall taste. Season with 1 teaspoon of sea salt to your liking for a perfectly balanced and delicious bowl of perilla seed noodle soup.
