Beef and Taro Stem Perilla Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering beef and taro stems with ground perilla seeds.
This hearty soup is made by simmering beef and taro stems with ground perilla seeds. The taro stems turn tender yet pleasantly chewy, while the beef makes it satisfying—just right for dinner on a chilly evening.
Soups & stews · 45 minutes to cook
Tips: Mix the ground perilla seeds with water before adding them to the soup to help prevent lumps.
Tips: If the taro stems are tough, boil them until tender; press one with your fingers to check.
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Ingredients (1 serving)
- Lean beef — 80 g
- Blanched taro stems — 100 g
- Ground perilla seeds — 2 Tbsp
- Beef stock — 450 ml
- Garlic — 2 clove
- Green onion — 0.3 stalk
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g