Creamy Perilla Seed and Potato Soup
Recipe for a Mild, Korean-Style Perilla Seed and Potato Soup Perfect for Breakfast
If you usually make simple potato soups with egg, try this version with the addition of perilla seeds for a wonderfully nutty and mild flavor. It’s the perfect soup for breakfast. The creamy texture from the potatoes and the rich, nutty taste of perilla seeds make this a comforting and delicious dish.
Ingredients
- 1 potato (medium-sized)
- 500ml anchovy-kelp broth
- 1 Tbsp Korean soup soy sauce (guk-ganjang)
- Salt to taste
- 1 handful green onions
- 3 Tbsp perilla seed powder
Cooking Instructions
Step 1
First, thinly slice the green onions on an angle. For the potatoes, to ensure they cook quickly and become tender, slice them thinly and flat, about 0.5 cm thick. Using one medium potato is typically a good portion for one serving.
Step 2
Pour the 500ml of anchovy-kelp broth into a pot. Add the sliced potatoes to the broth. Using a broth made from anchovies and kelp will give the soup a much deeper and more savory flavor.
Step 3
Bring the broth to a rolling boil over high heat, ensuring the potatoes are submerged. It’s important to cook the potatoes until they are tender enough to be easily pierced with a fork, which should take about 5-7 minutes.
Step 4
Once the potatoes are cooked, add the sliced green onions to the pot. The green onions will add a fragrant aroma to the soup.
Step 5
Now it’s time to add the star ingredient for this soup: 3 tablespoons of perilla seed powder. Stir well to dissolve the powder, making sure to scrape the bottom of the pot to prevent clumps. Thoroughly mixing the perilla powder so its nutty aroma permeates the soup is the secret to a delicious flavor.
Step 6
Simmer the soup for another moment after adding the perilla seeds until the delicious perilla seed and potato soup is complete. Taste and adjust the seasoning with salt if needed. Since we started with Korean soup soy sauce, be careful not to add too much salt. Serve warm with rice for a satisfying meal.
