Hearty Perilla Seed Dough Flake Soup
How to Make Deliciously Savory Perilla Seed Dough Flake Soup
As the cool breeze begins to blow, a warm and hearty soup dish is exactly what I crave. Today, I’ve made a simple yet satisfying dough flake soup that’s perfect for enjoying at home. I’ve enhanced the flavor by generously adding perilla seed powder. This soup is rich, comforting, and incredibly delicious, ideal for a chilly day.
Dough Flake Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 large egg
- 1 tsp salt
Cooking Instructions
Step 1
First, let’s make the dough flakes. In a large bowl, place 2 cups of flour. Add 1 tsp of salt and mix thoroughly to combine the flour and salt evenly. This step helps season the dough from the start.
Step 2
Next, crack in 1 large egg and pour in 1/2 cup of water. Use a spoon to stir and combine the flour, egg, and water until they start to clump together. It might look lumpy at first, so keep stirring energetically with the spoon.
Step 3
Once the ingredients have started to form clumps, it’s time to knead the dough with your hands. Kneading well is crucial for achieving a chewy texture. If the dough feels too wet, gradually add more flour. If it’s too dry and crumbly, add a tiny bit more water until you reach a nice, chewy consistency. Once the dough is ready, let it rest for a bit.
Step 4
Now, let’s prepare the flavorful broth. Pour 1000ml of water into a pot and add 1 broth pack. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes to extract a deep, rich broth flavor.
Step 5
While the broth is simmering, let’s prepare the vegetables. Wash 2 small potatoes thoroughly, peel them, and slice them into thin half-moon shapes. If you’re using a medium-sized potato, one will be sufficient.
Step 6
Slice half a zucchini into half-moon shapes, similar to the potatoes. Slicing them not too thick will help them cook faster.
Step 7
Dice half an onion into bite-sized pieces. The onion will add a wonderful depth of flavor.
Step 8
Reduce the broth to low heat, and add the sliced potatoes first. Potatoes take a bit longer to cook, so adding them early is key. Then, using a spoon or your hands, drop spoonfuls of the dough flake mixture into the simmering broth. Once all the dough flakes are in the pot, increase the heat to high and bring it to a boil to cook the dough flakes thoroughly.
Step 9
As the dough flakes are cooking, stir them gently with a spatula to prevent them from sticking to each other or the bottom of the pot. This helps maintain their chewy texture.
Step 10
Once the potatoes are almost tender, add the sliced zucchini and onions to the pot. Stir in 1 Tbsp of minced garlic for extra aroma and flavor. Then, add 2.5 Tbsp of soy sauce or fish sauce for seasoning. Taste and adjust the seasoning as needed.
Step 11
When the zucchini becomes tender and slightly translucent, add the chopped green onions and give everything a final gentle stir. The fresh aroma of the green onions will make the soup even more delicious.
Step 12
Now it’s time for the star ingredient: the perilla seed powder! Add 2 Tbsp of perilla seed powder generously and stir well to incorporate it into the broth. Let it simmer for about 1 more minute to allow the nutty flavor of the perilla seeds to meld beautifully with the soup.
Step 13
Your delicious and savory perilla seed dough flake soup is complete! Enjoy a warm and hearty meal with its comforting broth and chewy dough flakes on a chilly day.
