Acorn & Perilla Seed Hand-Pulled Noodles: A Rich and Healthy Delicacy
Chewy Acorn Noodles with Savory Perilla Seeds – A Comforting Soup Dish Recipe
Introducing a delightful acorn and perilla seed hand-pulled noodle soup that even children will love! The unique flavor of acorn flour, unlike regular noodles, combined with the nutty richness of perilla seeds creates a wonderful soup dish for the whole family. My eldest and second child both enjoyed it immensely, calling it ‘like rice cakes’! I initially thought about making acorn jelly, but discovered that making hand-pulled noodles with acorn flour is surprisingly delicious. Since they might be a bit large for little ones, I snipped them into bite-sized pieces with scissors, and they ate them up. If you desire a deeper acorn flavor, feel free to increase the proportion of acorn flour. This is a perfect special dish for a cozy winter meal. Try making it today!
Noodle Dough Ingredients- 200mL Acorn Flour (approx. 1 cup)
- 300mL All-Purpose Flour (approx. 1.5 cups)
- 200mL Water (approx. 1 cup)
- 1 Tbsp Olive Oil
Cooking Instructions
Step 1
First, let’s make the delicious noodle dough. If you want a more intense acorn flavor, feel free to increase the ratio of acorn flour. In a bowl, combine 200mL of acorn flour, 300mL of all-purpose flour, 200mL of water, and 1 tablespoon of olive oil to help soften the dough. Knead everything together until it forms a cohesive ball. Once a ball forms, cover it with plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax, resulting in a chewier texture.
Step 2
Now, let’s prepare the savory broth. Pour 750mL of water into a pot and add the dried kelp sheet. Bring the water to a boil. Once boiling, remove the kelp to prevent it from making the broth bitter. Add the 1/4 zucchini, sliced into half-moons, and the 1/2 onion, thinly sliced. Season the broth with soy sauce for soup and 0.5 tablespoon of minced garlic for added flavor.
Step 3
When the broth returns to a boil, continue simmering for about 5 minutes, or until the onions become translucent and the vegetables are tender. This step allows the natural sweetness of the vegetables to infuse the broth. Once the broth is boiling, take pieces of the rested noodle dough and drop them into the pot one by one. You can tear small pieces by hand or roll out the dough thinly and cut it like kal-guksu noodles.
Step 4
As the noodles begin to float to the surface, add 2-3 tablespoons of perilla seed powder – the key to its nutty flavor! You can adjust the amount according to your preference. Continue to simmer for a little longer, allowing the noodles to cook through and the perilla powder to fully incorporate. Skim off any foam that rises to the surface during cooking for a cleaner, clearer broth. If you wish to experience the acorn flavor more intensely, consider reducing the amount of all-purpose flour and increasing the acorn flour when making the dough. This acorn and perilla seed noodle soup is a wonderfully hearty and healthy meal, perfect for those chilly winter days. It’s truly a special treat!
