Savory Perilla Seed and Radish Soup with Tofu
How to Make Perilla Seed Radish Soup with Tofu, a Comforting and Flavorful Dish
Learn how to make a comforting Perilla Seed Radish Soup with Tofu. This recipe guides you through creating a deep, refreshing broth using anchovy and kelp stock, enhanced by the nutty aroma of perilla seeds and the delicate texture of tofu. Perfect for a light and satisfying meal.
Perilla Seed Radish Tofu Soup
- 250g Korean radish (Mu)
- 1/2 block firm tofu
- 1/5 Korean green onion (approx. 10cm length)
- 1 Tbsp perilla oil
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 0.5 Tbsp salt (or to taste)
- 0.3 Tbsp minced garlic (approx. 1/3 tsp)
- 750ml anchovy and kelp stock (approx. 3.5 cups)
Cooking Instructions
Step 1
First, prepare 250g of Korean radish (Mu). Wash the radish, peel it, and then slice it into thin strips or slices about 3mm thick. Avoid slicing it too thinly, as it may break apart during cooking. (Tip: A 3mm thickness is ideal for easy eating in one bite. If it’s too thick, it might be slightly awkward to eat.)
Step 2
Cut 1/2 block of firm tofu into bite-sized pieces. Ensure the pieces are not too large, making them easy to scoop up with the soup.
Step 3
Heat 1 Tbsp of perilla oil in a pot over medium-low heat. Add the sliced radish and sauté lightly for 1-2 minutes, just until coated with oil. If you don’t have perilla oil, sesame oil can be used as a substitute. There’s no need to overcook it at this stage.
Step 4
Pour in 750ml of anchovy and kelp stock. Since this soup doesn’t contain meat or seafood, using this stock is crucial for developing a deep and refreshing flavor, much better than plain water. If you don’t have homemade stock, a store-bought version works well.
Step 5
Cover the pot and bring to a simmer over medium heat. Let it cook for about 10-15 minutes, or until the radish becomes tender. Cooking the radish until soft allows it to be pleasantly chewy and helps release its flavor into the broth.
Step 6
Once the radish is tender, add 1 Tbsp of soup soy sauce (Guk-ganjang) to season the broth. This provides the base seasoning, and any further adjustments will be made with salt.
Step 7
Add the 1/2 block of cut tofu to the pot and let it simmer for another few minutes. Gently stir to prevent the tofu from breaking apart while it heats through, about 2-3 minutes.
Step 8
Taste the soup and adjust the seasoning with salt if needed. (Tip: For an extra layer of flavor, you can add a small amount of tuna extract instead of more soy sauce.) Stir in 0.3 Tbsp of minced garlic at this point.
Step 9
Now, add the star ingredient for richness: 1-2 Tbsp of ground perilla seeds. Adjust the amount according to your preference – use more for a richer, nuttier flavor, or less for a lighter taste. Let the soup simmer briefly after adding the perilla seeds to allow the flavors to meld.
Step 10
Finally, add the 1/5 portion of chopped green onion (approx. 10cm) and simmer for another minute. Your delicious Perilla Seed Radish Tofu Soup is now ready! Ladle it into bowls and serve hot.
Step 11
(Tip: If you prefer a slightly firmer, chewier radish, slice it thicker. For a softer texture, slice it thinner.)
Step 12
While the radish’s texture can be adjusted to your liking, the soup, enriched with perilla seeds, offers a deeply savory and nutty broth that pairs wonderfully with the tender tofu.
Step 13
This meat-free soup, made with anchovy stock, is refreshingly clear and clean, yet the perilla seeds add a delightful creaminess and nutty depth. It’s a comforting and wholesome dish, perfect for a light breakfast or a soothing meal.
Step 14
Try making this Perilla Seed Radish Tofu Soup at home for a healthy and satisfying meal. It’s a simple yet delicious way to enjoy a nourishing soup that the whole family will love!
