Savory Zucchini Leaf Soup with Perilla Powder: A Nutritious and Revitalizing Dish from Mom’s Kitchen
Easy and Delicious Zucchini Leaf Soup Recipe, How to Make Zucchini Leaf Perilla Soup, Recommended for Summer Health Food
This is a savory zucchini leaf soup brimming with tender, sweet zucchini leaves harvested in season. Packed with nutty perilla powder, it’s a delightful combination of taste and nutrition. I’ve recreated a nourishing, revitalizing dish that my mother used to make often in my childhood. With the addition of chewy handmade dumplings (sujebi), it makes for a hearty and satisfying meal.
Main Ingredients- 200g fresh zucchini leaves
- 1 packet commercial anchovy broth pack
- 1 red chili pepper
- 1L (approx. 4 cups) water
- 5 Tbsp flour (bread flour or all-purpose flour)
- 2 Tbsp vinegar
Seasonings and Condiments- 1 Tbsp soup soy sauce
- 1 Tbsp tuna extract
- 2 Tbsp rice wine or cooking wine
- 1 Tbsp minced garlic
- 1 tsp salt (adjust to taste)
- 4 Tbsp perilla powder
- 2 Tbsp sesame oil
- 1 Tbsp soup soy sauce
- 1 Tbsp tuna extract
- 2 Tbsp rice wine or cooking wine
- 1 Tbsp minced garlic
- 1 tsp salt (adjust to taste)
- 4 Tbsp perilla powder
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the fresh zucchini leaves. Choosing fresh leaves is the first step to a delicious soup.
Step 2
Gently scrape off the tough outer skin from the stems of the zucchini leaves with the back of a knife. This step helps the leaves cook more tenderly.
Step 3
Tear the prepared zucchini leaves into bite-sized pieces. Then, rinse them thoroughly under running water. Once rinsed, hold the leaves with both hands and rub them vigorously. This will release the characteristic green juices and break down the leaves, making them soft and somewhat stringy. This process is key to tenderizing the leaves.
Step 4
After rubbing the leaves, add them to a generous amount of water, enough to cover them, and add 2 tablespoons of vinegar. Rinse the leaves about 3 times until the water runs clear. Finally, squeeze out any excess water thoroughly by hand.
Step 5
In a deep pot, combine 1L (approx. 4 cups) of water and 1 anchovy broth pack. Close the lid askew and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 8 minutes to create a rich broth.
Step 6
Remove and discard the anchovy broth pack after simmering.
Step 7
Season the clear anchovy broth with the flavorings. Add 1 Tbsp soup soy sauce, 1 Tbsp tuna extract, 2 Tbsp rice wine or cooking wine, and 2 Tbsp sesame oil for a nutty aroma.
Step 8
Adjust the seasoning with salt to your preference. I added 1 tsp of salt initially, but feel free to add more or less to suit your taste.
Step 9
Let’s make the chewy dumplings (sujebi)! In a bowl, combine 5 Tbsp of bread flour or all-purpose flour. Gradually add about 100ml of water, stirring to create a batter that is neither too thick nor too thin – it should be of a consistency that drips smoothly when scooped with a spoon.
Step 10
Bring the prepared broth back to a rolling boil over high heat. Once boiling, add all the prepared zucchini leaves. When the soup returns to a boil, use a spoon to drop small portions of the flour batter into the pot to form the sujebi dumplings. Cook for 2 minutes until the dumplings are cooked through.
Step 11
Once the zucchini leaves and sujebi are cooked, add the finely chopped red chili pepper and 1 Tbsp minced garlic. Boil for another moment to infuse the flavors.
Step 12
Now it’s time to add the star ingredient: perilla powder. Add 3 Tbsp of perilla powder and
Step 13
Gently stir with a ladle to ensure the perilla powder is well incorporated into the soup, then immediately turn off the heat. Boiling for too long can diminish the nutty flavor of the perilla.
Step 14
Ladle the finished savory zucchini leaf soup into bowls. Finally, sprinkle the remaining 1 Tbsp of perilla powder on top for an appealing finish. The freshly made hot soup is full of savory and nutty flavors, while the chewy yet tender sujebi adds a delightful texture. Enjoy a delicious and healthy meal with this satisfying zucchini leaf perilla soup that you’ll want to finish in one sitting!
