Taro Stems in Perilla Broth recipe - ingredients, nutrition and when to eat it
This savory soup is made with tender taro stems simmered in perilla seed powder. Seasoned with doenjang and soup soy sauce, it has a gentle depth of flavor and…
This savory soup is made with tender taro stems simmered in perilla seed powder. Seasoned with doenjang and soup soy sauce, it has a gentle depth of flavor and makes a warming side for a meal on a cool day.
Soups & stews · 30 minutes to cook
Nutrition (per 554.5g serving): 115.1 kcal · protein 5.4g · carbohydrate 12.6g · fat 5.8g · sodium 415.3mg
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 fibers in the taro stems still seem tough, simmer them for about 5 minutes longer.
Tips: Stir in the perilla seed powder at the end to bring out its nutty aroma.
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Ingredients (1 serving)
- Blanched taro stems — 120 g
- Perilla seed powder — 2 Tbsp
- Doenjang — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Water — 2 cup