Taro Stem Soup recipe - ingredients, nutrition and when to eat it
This home-style soup is made by simmering tender taro stems with perilla seed powder and doenjang for a rich, nutty flavor.
This home-style soup is made by simmering tender taro stems with perilla seed powder and doenjang for a rich, nutty flavor. It goes well with rice and is especially comforting on cool autumn days or cold winter evenings.
Soups & stews · 30 minutes to cook
Nutrition (per 483g serving): 131.1 kcal · protein 10.8g · carbohydrate 13.3g · fat 5.2g · sodium 891.5mg
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 are tough, blanch them once more in boiling water before using them to soften the texture.
Tips: Add the perilla seed powder after the soup comes to a boil so its nutty aroma stays fresh.
Tips: Let the soup rest for about 5 minutes after cooking so the taro stems absorb more of the broth.
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 — 80 g
- Perilla seed powder — 1 Tbsp
- Korean soybean paste — 1 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Garlic — 1 tsp
- Green onion — 10 g
- Water — 350 ml