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Taro Soup

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:
1

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.

2

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

3

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.

4

Add the green onion and cover. Cook another minute.

5

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

6

Enjoy your meal from

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Transport

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