Rich & Nutty Smoked Duck Perilla Soup
A Nourishing Recipe for Changing Seasons: Smoked Duck Perilla Soup
As the weather fluctuates and the temperature difference between mornings and afternoons becomes significant, many people around us are catching colds. I decided to take out the smoked duck from the refrigerator and make a nourishing perilla soup. This soup combines the richness of duck with the nutty flavor of perilla seeds, creating a hearty and comforting dish perfect for our family’s table.
Nourishing Ingredients for Smoked Duck Perilla Soup
- 200g Smoked duck, sliced
- 50g Boiled Korean aster (Chwinamul), chopped
- 100g Mung bean sprouts, washed
- 1 L Rice water (for a clean broth base)
- 3 Tbsp Perilla seed powder (the star of the nutty flavor!)
- 2 Coin broth cubes (for a deeper, richer broth)
- 2 Tbsp Anchovy sauce or soy sauce for soup (for umami)
- A pinch of minced garlic (adds aromatic depth)
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
In a deep pot, pour 1 liter of rice water. Add 2 coin broth cubes and 2 tablespoons of anchovy sauce (or soy sauce for soup) to enhance the broth’s flavor. If you don’t have coin broth cubes, 1 cup of anchovy-kelp broth can be used.
Step 2
Cut the sliced smoked duck into bite-sized pieces and add them to the pot. Since smoked duck is already cooked, it only needs to be gently heated.
Step 3
Slice half a green onion diagonally. Slice half a red chili pepper and half a green chili pepper into rounds, removing the seeds. Increase the amount of chili peppers if you prefer more heat.
Step 4
Once the broth begins to boil, add the prepared mung bean sprouts and boiled Korean aster. It’s best to cook the vegetables briefly to maintain their crispness.
Step 5
Prepare the enoki mushrooms by removing the base and separating the strands. Adding enoki mushrooms will contribute a chewy texture and enhance the soup’s overall flavor.
Step 6
Now, add the sliced green onions, red chili peppers, and green chili peppers to the pot in sequence. The chili peppers will make the broth refreshingly spicy.
Step 7
Finally, generously add 3 tablespoons of perilla seed powder for that ultimate nutty richness. Stir well after adding the powder to ensure it dissolves smoothly and doesn’t clump.
Step 8
Taste the broth and adjust the seasoning with salt if needed. Since the anchovy sauce already provides saltiness, add salt gradually to achieve the perfect balance.
Step 9
Finish by adding a pinch of black pepper and half a tablespoon of minced garlic, then simmer for a moment longer to complete your delicious smoked duck perilla soup. Don’t skip the garlic; it adds wonderful aroma.
Step 10
Enjoy this hearty Smoked Duck Perilla Soup, with its rich perilla flavor and deep duck taste! Stay healthy and well during this changing season!
