Soups Medium

Butterbur Stem Perilla Seed Soup

Quick answer

A thick soup of prepared butterbur stems simmered in broth with ground perilla seeds and glutinous rice flour.

The tender stems take on the nutty aroma of perilla.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Control

Peel the fibrous skin from the stems, boil them for 7 minutes, and soak them in cold water for 1 hour to reduce the acrid taste.
2

Prep

Cut the prepared stems and king oyster mushrooms into 5cm thick strips.
3

Control

Heat sesame oil in a pot and stir-fry the stems, mushrooms, soup soy sauce, and minced garlic for 3 minutes over medium heat.
4

Control

Pour in the kelp broth, bring to a boil, then reduce heat to low and simmer for 10 minutes until the stems soften.
5

Heat

Dissolve the perilla powder and rice flour in a small amount of broth, add to the pot, and boil to thicken.

The cues that matter most while cooking.

Key technique: Savory and thick perilla broth
Finish cue: Dissolve the perilla powder and rice flour in a small amount of broth, add to the pot, and boil to thicken.