Name: Taro Soup
Ingredients: 1 pound peeled taro; ½ pound beef brisket, cut into bite-sized pieces; 2 cloves garlic cloves, minced; 1 tablespoon fish sauce; 1 teaspoon salt; ¼ cup perilla seeds powder; 2 green onions, chopped; water

CatégorieStarters

Yields1 Serving

(for 4 servings)

Ingredients:

1 pound peeled taro

½ pound beef brisket, cut into bite-sized pieces

2 cloves garlic cloves, minced

1 tablespoon fish sauce

1 teaspoon salt

¼ cup perilla seeds powder

2 green onions, chopped

water

Preparation:

Boil 6 cups of water in a pot over medium high heat. When the water starts boiling, add the beef and garlic. Cover and cook for 10 minutes.

Open and add the peeled taro, fish sauce, and salt. Cover and keep cooking for another 20 minutes.

Place a fine strainer into the soup. Put the perilla seed powder into the strainer and stir it around with a spoon so it gets absorbed into the broth. The soup will turn a little milky and you’ll have leftover sludge in the strainer. Press the last of the perilla seed powder through the strainer with a spoon and remove.

Add the green onion and cover. Cook another minute.

Serve hot with rice, kimchi, and a few more side dishes. You can refrigerate this soup for up to 4 days.

Enjoy your meal from

Ingredients