Beef and Taro Stem Perilla Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering taro stems and beef until tender, then stirring in perilla seed powder.
This hearty soup is made by simmering taro stems and beef until tender, then stirring in perilla seed powder. It pairs well with rice and makes a satisfying lunch or dinner on a chilly day.
Soups & stews · 45 minutes to cook
Tips: Squeeze the moisture well from the taro stems and stir-fry them first to bring out their nutty flavor in the broth.
Tips: Rather than adding the perilla seed powder straight to the soup, mix it with a ladleful of broth first to prevent lumps.
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Ingredients (1 serving)
- Blanched taro stems — 150 g
- Lean beef — 80 g
- Perilla seed powder — 2 Tbsp
- Beef stock — 500 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Sesame oil — 1 tsp
- Salt — 0.5 g
- Black pepper — 0.2 g