Savory Perilla Seed and Tofu Miso Soup
A Deliciously Nutty Perilla Seed and Tofu Miso Soup, Perfect for Breakfast
Even though the weather is warming up, it still feels a bit chilly sometimes. When it’s cold, a comforting soup is a must-have. This perilla seed and tofu miso soup is perfect for a breakfast meal. The combination of savory miso, nutty perilla seeds, and tender tofu makes for a delightful and hearty start to your day.
Main Ingredients- 1 large handful of Korean lettuce (ssambaechu) (can substitute with napa cabbage heart or spring greens)
- 1/2 block of firm tofu
- A small amount of green onion, thinly sliced
Seasoning & Broth- 1 Tbsp dried shiitake mushroom powder (or water from soaking dried shiitake)
- 1 Tbsp dried anchovy powder (for soup stock)
- 1.5 Tbsp miso paste (adjust to your preference, using homemade or store-bought)
- 5 cups rice water (approx. 1L)
- 1/2 Tbsp minced garlic
- 1 Tbsp dried shiitake mushroom powder (or water from soaking dried shiitake)
- 1 Tbsp dried anchovy powder (for soup stock)
- 1.5 Tbsp miso paste (adjust to your preference, using homemade or store-bought)
- 5 cups rice water (approx. 1L)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Today, we’re using rice water as our broth base! Add 1 Tbsp of dried shiitake mushroom powder for a savory depth and 1 Tbsp of anchovy powder for umami to 5 cups of rice water. Bring this mixture to a boil over high heat. Alternatively, you can use anchovy-kelp broth.
Step 2
Once the rice water comes to a rolling boil, reduce the heat to medium-low. Then, dissolve 1.5 Tbsp of miso paste by sifting it through a fine-mesh sieve. This ensures the miso disperses smoothly without clumps.
Step 3
We’re using Korean lettuce (ssambaechu) as our main vegetable today. Its crisp texture and subtle sweetness complement the soup beautifully. If you don’t have ssambaechu, feel free to use napa cabbage heart, spring greens, or even add vegetables like zucchini or potatoes.
Step 4
Add the chopped ssambaechu to the pot and let it simmer in the miso broth until the vegetables are tender. This allows the flavors to meld together.
Step 5
When the ssambaechu has softened and the soup comes to another boil, it’s time to add the tofu. Cut the tofu into bite-sized cubes and carefully add them to the pot. Skim off any foam that rises to the surface for a cleaner broth.
Step 6
Continue to simmer for about 2-3 minutes, or until the tofu pieces float to the surface. Be careful not to overcook the tofu, as it can break apart easily.
Step 7
Finally, generously add 2-3 Tbsp of perilla seed powder for its rich, nutty flavor and 1/2 Tbsp of minced garlic. Add the sliced green onions at this stage as well. Simmer for just another moment until all the ingredients are well combined. Your delicious perilla seed and tofu miso soup is ready!
Step 8
If you’d like to add a touch of color, you can add a few slices of red chili pepper. It makes the soup look even more appealing. I’m skipping it today, but feel free to add it if you have some on hand!
