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Perilla Pumpkin Leaf Soup

Custo $10, economizar $15

Fonte: Recommended by CookGo

  • 30 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Vegetables

    • 15 pumpkin leaves
    • 🧅 1/2 stalk green onion
    • 1 green chili

  • Seasonings

    • 4 tbsp soy sauce
    • 🧄 1 tbsp minced garlic
    • 5 tbsp perilla powder
    • 🧂 a pinch of salt

  • Broth Ingredients

    • 15-20 cleaned anchovies
    • 1 sheet kelp
    • 💧 8 cups water

PASSOS

1

Prepare the broth by boiling cleaned anchovies and kelp in 8 cups of water.

2

Peel the stems of the pumpkin leaves and wash them thoroughly 2-3 times.

3

Massage and squeeze the pumpkin leaves to remove bitterness and soften them.

4

Add the prepared pumpkin leaves to the boiling broth. Optionally, chop them into smaller pieces.

5

Add soy sauce and perilla powder to the soup and simmer on medium heat for 10 minutes.

6

Add chopped green onion, green chili, and minced garlic to the soup and cook for another 5 minutes.

7

Serve the soup hot with a bowl of rice.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 8g
    Proteína
  • 12g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh pumpkin leaves for the best flavor and texture.You can substitute perilla powder with sesame powder if unavailable.Serve with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.