Taro Soup recipe - ingredients, nutrition and when to eat it
This autumn soup combines taro and beef with the nutty richness of perilla seed powder.
This autumn soup combines taro and beef with the nutty richness of perilla seed powder. It's especially comforting around Chuseok or on cool days when you want a hearty bowl with rice.
Soups & stews · 35 minutes to cook
Nutrition (per 618.5g serving): 247.7 kcal · protein 14.3g · carbohydrate 26g · fat 9.9g · sodium 976.8mg
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: Blanching the taro first makes the broth cleaner and smoother.
Tips: Mix the perilla seed powder into a ladleful of broth before adding it to help prevent lumps.
Tips: Cook until the taro is tender enough to pierce easily with chopsticks.
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Ingredients (1 serving)
- Taro — 120 g
- Beef (lean meat) — 50 g
- Perilla seed powder — 1 Tbsp
- Radish — 50 g
- Green onion — 15 g
- Garlic — 1 pc
- Sesame oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Salt — 0.2 tsp
- Water — 1.5 cup