Rich & Nutty Perilla Seed Seaweed Soup (No Meat)
How to Make Delicious Perilla Seed Seaweed Soup Without Meat
Introducing a flavorful and deeply savory seaweed soup made with the nutty richness of perilla seeds, even without any meat! The rice water broth creates a light yet creamy texture, complemented by the exquisite aroma of perilla. This nutritious homemade dish is perfect for a satisfying meal.
Ingredients- Dried seaweed 15g (about one handful for an adult woman)
- Rice water 1.2L
- Perilla oil 2 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce for soup 1.5 Tbsp
- Anchovy extract 1 Tbsp
- Ground perilla seeds 2-3 Tbsp (adjust to taste)
- Salt to taste
Cooking Instructions
Step 1
For those unsure about how much dried seaweed to use, here’s a guide: About 15g of dried seaweed is equivalent to a handful for an adult woman. This amount is suitable for making seaweed soup for 2-3 servings.
Step 2
Place the 15g of dried seaweed in a bowl and cover it with plenty of water. Let it soak for about 20 minutes until the seaweed becomes soft and pliable.
Step 3
Instead of rinsing under running water, gently rub the soaked seaweed between your hands in the bowl. This method helps remove excess saltiness and impurities while preserving nutrients.
Step 4
Drain the washed seaweed in a colander, squeezing out excess water with your hands. Then, cut the seaweed into bite-sized pieces, about 3-4 cm in length. Cutting it too small might reduce the enjoyable texture.
Step 5
Now, let’s start cooking! Heat a pot over medium heat and add 2 tablespoons of perilla oil. Add all the prepared seaweed to the pot.
Step 6
Stir-fry the seaweed over medium heat for about 2-3 minutes. You’ll notice the seaweed’s color changing from dark green to a vibrant green. Continue stir-frying until it reaches this bright green hue. This step removes any fishy odor and releases a nutty aroma.
Step 7
Once the seaweed is well-stirred, add 1.5 tablespoons of soy sauce for soup. Continue stir-frying over medium-low heat for about 1 minute, being careful not to burn it. The soy sauce will infuse the seaweed with flavor, and the seaweed will become tender and wilted.
Step 8
Pour in 1.2 liters of rice water into the pot with the stir-fried seaweed. Bring the soup to a rolling boil over high heat, then reduce the heat to medium and let it simmer gently.
Step 9
Simmer the soup over medium heat for about 10 minutes, or until the seaweed is very tender. As the soup thickens slightly, add 1 tablespoon of anchovy extract for an extra layer of umami. You can substitute this with fish sauce or soy sauce if needed.
Step 10
Add 1 tablespoon of minced garlic and let it simmer for another moment. The garlic adds a subtle sharpness that enhances the overall depth of flavor.
Step 11
Finally, add 2-3 tablespoons of ground perilla seeds. Stir immediately to prevent clumping and allow the nutty flavor to infuse the soup. Let it simmer for another 1-2 minutes to reach your desired consistency.
Step 12
Taste the soup and adjust the seasoning with salt as needed. You can also add a pinch of black pepper for an extra kick, if you like.
Step 13
Your delicious Perilla Seed Seaweed Soup, with its rich nutty flavor and tender seaweed, is now ready! Enjoy it with a warm bowl of rice.
