Nutrient-Rich Perilla Seed Noodle Soup: A Memory Booster!
Flavorful Perilla Seed Kal-Guksu with Added Nutrients
I made this perilla seed kal-guksu (Korean noodle soup) today, inspired by the memory-boosting benefits of perilla seeds! To make it even more nutritious, I’ve added shiitake mushrooms, shrimp, and zucchini. This hearty soup is packed with flavor and goodness, perfect for a comforting meal.
Main Ingredients- 3 Tbsp de-hulled perilla seed powder
- 1 serving store-bought kal-guksu noodles
- 1 piece dried kelp (10x10cm) for broth
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the zucchini thoroughly, slice it in half lengthwise, and then thinly slice it into 0.5cm thick half-moons. For the shiitake mushroom, gently wipe off any dust with a dry cloth, remove the tough stem, and thinly slice it. Rinse the cocktail shrimp under warm running water to thaw them; if needed, remove the tails.
Step 2
Let’s make a delicious broth for the kal-guksu! In a pot, add 700ml of water and the piece of dried kelp. Bring it to a boil over high heat. As soon as the water starts boiling, immediately remove the kelp. This prevents the broth from becoming too slimy and ensures a clean, clear flavor base for your soup.
Step 3
Once the kelp broth is boiling, add the sliced zucchini and shiitake mushrooms and let them cook together. Once the vegetables begin to soften slightly, add the cocktail shrimp. The shrimp cook very quickly, so avoid adding them too early.
Step 4
When the soup is vigorously boiling, stir in the key ingredient: 3 tablespoons of de-hulled perilla seed powder. Gradually add the powder while stirring with a spoon to ensure it dissolves smoothly and doesn’t clump. You’ll notice the soup thickening and a rich, nutty aroma filling your kitchen.
Step 5
After the vegetables are tender and the perilla powder is well incorporated, add the store-bought kal-guksu noodles to the pot and cook them. To achieve a chewy texture, boil the noodles for about 3-4 minutes. It’s a good idea to gently stir the noodles occasionally to prevent them from sticking together.
Step 6
Finally, adjust the seasoning. Add 2 tablespoons of fish sauce (or Korean soy sauce for soup) and 1 teaspoon of salt. Taste the soup and adjust the seasoning as needed according to your preference. The amount may vary depending on the saltiness of your fish sauce or soy sauce. Once seasoned, turn off the heat. Ladle the delicious kal-guksu into bowls. For a final touch of flavor and visual appeal, sprinkle some crumbled roasted seaweed on top. Your flavorful and healthy perilla seed kal-guksu is now ready to be enjoyed!
