korean

Perilla Seed Soup with Potato and Zucchini

Name: Perilla Seed Soup with Potato and Zucchini
Yield: 1 serving
Cuisine: korean
Ingredients: 38 g perilla seed powder; 484 g vegetable broth or water; 194 g potato, diced; 129 g zucchini, sliced; 6 g garlic, minced; 9 g soy sauce; 2 g salt; 194 g cooked short grain rice

This simmered dish pairs perilla seed powder with potato, diced, zucchini, sliced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegan Vegetarian Heart friendly High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

101 g Carbohydrates

19 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

38g perilla seed powder 213 kcal
484g vegetable broth or water 0 kcal
194g potato, diced 149 kcal
129g zucchini, sliced 22 kcal
6g garlic, minced 9 kcal
9g soy sauce 6 kcal
2g salt 0 kcal
194g cooked short grain rice 252 kcal

Cooking instructions

perilla seed powdervegetable broth or water
Whisk perilla seed powder into the broth until smooth; bring to a gentle simmer in a small pot.
potato
Add potato and simmer 8 minutes until nearly tender.
vegetable broth or waterzucchinigarlic
Add zucchini and garlic; simmer 4-5 minutes until vegetables are tender and the soup lightly thickens.
soy saucesaltcooked short grain rice
Season with salt and soy sauce. Serve hot with rice.