Root Vegetable Perilla Dumpling Soup

Ingredients

재료 Kelp(2g), Potato(20g), Lotus Root(20g), Dried Seaweed(2g) Glutinous Rice Flour (for Dumplings)(40g), Water(25g), Salt(0.1g) 양념 Perilla Oil(5g), Chopped Garlic(15g), Perilla Seed Powder(50g), Soup Soy Sauce(5g)

Instructions

1. 1

   Add kelp and water (250g) to the pot, boil over medium heat, and once boiling, remove the kelp.

   
2. 2

   Peel the potato and lotus root, dice, and rinse in water to remove starch.

   
3. 3

   Soak the dried seaweed in lukewarm water, rub vigorously by hand, and cut into bite-size pieces.

   
4. 4

   Add water (25g) and salt (0.1g) to the glutinous rice flour and knead to make small rice balls.

   
5. 5

   Heat perilla oil in the pot, stir-fry seaweed and chopped garlic, then add kelp broth, potato, and lotus root and boil.

   
6. 6

   Once the potato is nearly cooked, add the rice dumplings and cook, then add perilla seed powder and finish by seasoning with soup soy sauce.