Potato Perilla Seed Soup
Potatoes and perilla seed make this soup creamy and nutty. It tastes mellow, warm, and gently rich.
Instructions
- 1
Slice potato into half-moons and onion into thin strips.
- 2
Boil potato and onion in stock for 10 minutes until tender.
- 3
Season with soup soy sauce and minced garlic.
- 4
Mix perilla powder with a little broth first, then add and simmer 5 minutes.
- 5
Finish seasoning with salt, add green onion, and boil 1 minute.
Tips
Nutrition (per serving)
Adjust Servings
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