Nutty Perilla Seed and Taro Soup
How to Make Delicious Perilla Seed and Taro Soup: A Complete Guide from Taro Preparation to Flavor Tips!
Introducing a recipe for Perilla Seed and Taro Soup, a dish that evokes nostalgic flavors of grandmother’s cooking, boasting a perfect harmony of nutty richness and creamy smoothness. Taro, known for its nutritional value, is a treasure from the earth, edible not only for its root but also its stems and leaves. Called ‘toran’ because it’s a root that grows in the ground, taro is characterized by its chewy texture and mild flavor. When simmered with rich and aromatic perilla seeds, taro soup becomes a truly special delicacy. While it can be eaten boiled, it makes for an even more satisfying and nutritious meal when prepared as a soup. It’s delicious with clear beef broth, but today, I’ll guide you through making a delightful Perilla Seed and Taro Soup at home, easily and deliciously, enhanced with the nuttiness of perilla and the creaminess of glutinous rice flour. Let’s discard the notion that preparing taro is difficult! By following these step-by-step instructions, anyone can create a wonderful taro soup.
Essential Ingredients
- Taro (small size) 5 pieces
- Rehydrated dried shiitake mushrooms 1 piece
- Broth 4 cups (approx. 800ml)
- Ground perilla seeds 2 Tbsp
- Glutinous rice flour 2 Tbsp
- Minced garlic 1 Tbsp
- Salt (to taste)
- Rice water (for removing taro’s astringency) a little
Cooking Instructions
Step 1
First, rinse the taro thoroughly under running water to remove any dirt or debris. In a pot, bring plenty of water to a boil with a pinch of salt, then add the cleaned taro and boil for about 5 minutes. This parboiling step makes peeling the taro much easier. Due to its properties, handling raw taro can cause skin irritation, so be sure to wear cooking gloves or plastic gloves when peeling. After parboiling, use a spatula or the back of a knife to gently scrape off the skin. Be careful as the taro can be slippery.
Step 2
Once peeled, rinse the taro again under running water. Now, it’s crucial to remove any astringency or sliminess from the taro. Place the rinsed taro in rice water and simmer for another 3 minutes. Rice water helps to eliminate the taro’s peculiar taste and sliminess, resulting in a smoother and cleaner flavor. After simmering in rice water for about 3 minutes, remove the taro and cut it into bite-sized pieces (usually about 1.5cm thick). Another method for preparing taro is to soak the peeled taro in rice water for 30 minutes, then boil it in salted water. You can choose whichever method is more convenient for you. Soaking in rice water helps reduce the mucin content in taro, leading to a softer texture.
Step 3
Trim the tough stems from the rehydrated shiitake mushrooms, squeeze out any excess water, and finely chop them. To ensure a smooth soup consistency, it’s best to pre-mix the thickening agents. In a bowl, combine 2 Tbsp of ground perilla seeds and 2 Tbsp of glutinous rice flour. Add one cup of broth (using a standard paper cup as a measure) and whisk until smooth and lump-free. Pre-mixing prevents lumps when adding to the soup, ensuring a smooth texture. If you don’t have shiitake mushrooms, you can use other vegetables like zucchini or mushrooms, but personally, I find the combination of perilla, taro, and shiitake mushrooms yields the best flavor, so I always use this combination when making Perilla Seed and Taro Soup.
Step 4
Pour the remaining 3 cups of broth into a pot and bring it to a boil. Once the broth is boiling, add the prepared taro and chopped shiitake mushrooms and let them simmer together. To check if the taro is cooked, insert a chopstick; it should easily go through the taro when it’s tender. Finally, slowly pour the pre-mixed perilla and glutinous rice flour slurry into the simmering soup while stirring gently. Adjust the consistency to your liking. Add 1 Tbsp of minced garlic and season with salt to taste. Your delicious Perilla Seed and Taro Soup is ready! The thickness of the soup can be adjusted according to your preference. If you prefer a thicker soup, add more perilla seeds or glutinous rice flour. If you like it lighter, add more broth.
Step 5
The key to a delicious Perilla Seed and Taro Soup lies in its consistency and seasoning. When adding the pre-mixed glutinous rice flour and perilla seed mixture, stir slowly to achieve your desired thickness. If it seems too thick, you can add a bit more broth. If you prefer a thinner consistency, add a little more ground perilla seeds or glutinous rice flour. For seasoning, it’s best to add salt gradually, tasting as you go, rather than adding it all at once. Adjusting the consistency and seasoning to your personal preference will result in a more satisfying Perilla Seed and Taro Soup.
Step 6
Your warm and nutty Perilla Seed and Taro Soup is complete! As you can see, preparing taro isn’t as difficult as it might seem. Aside from being mindful of the potential skin irritation, it’s a remarkably enjoyable dish to make. The delightful combination of the nutty perilla, mild taro, and creamy glutinous rice flour creates a comforting and wholesome flavor that is easy on the stomach. It’s a perfect hearty breakfast or a light, easily digestible meal. Alternatively, taro can also be simmered in a clear beef broth for a refreshing and clean taste. How about nourishing your body and soul with a warm bowl of healthy and delicious Perilla Seed and Taro Soup tonight?
