Perilla and Taro Stem Soup recipe - ingredients, nutrition and when to eat it
This Jeolla-style soup is made with taro stems simmered in doenjang broth and stirred with ground perilla seeds.
This Jeolla-style soup is made with taro stems simmered in doenjang broth and stirred with ground perilla seeds. The stems turn tender and the broth is rich and nutty, making it a lovely match for rice.
Soups & stews · 30 minutes to cook
Nutrition (per 626g serving): 182.4 kcal · protein 7.3g · carbohydrate 14.3g · fat 11.7g · sodium 930.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the taro stems still seem fibrous, simmer them for about 5 more minutes until tender.
Tips: Instead of adding the ground perilla seeds straight to the pot, first mix them with a little water or a ladleful of broth to help prevent lumps.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Blanched taro stems — 120 g
- Perilla seed powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 1 Tbsp
- Water — 450 ml
- Green onion — 0.3 pc
- Garlic — 0.5 tsp
- Perilla oil — 1 tsp