Hearty Taro Soup (Tora-nguk): A Taste of Nostalgia
Craving My Mom’s Cooking: Let’s Make Tora-nguk!
While grocery shopping with my husband, I suddenly felt a strong craving for tora-nguk (taro soup). He immediately bought some taro for me! It reminded me of the comforting and delicious tora-nguk my mother-in-law used to make, generously seasoned with perilla seed powder. Let’s recreate that warm, nostalgic flavor that brings back fond memories.
Ingredients
- Taro root: 500g
- Radish: 1/5 piece (approx. 100g)
- Scallion: 1/2 stalk (white part mainly)
- Red chili pepper: 1 (for garnish and a hint of spice)
- Crown daisy (or similar leafy green): 1 handful (approx. 100g)
- Ground perilla seeds: 5 tablespoons (generous amount)
- Anchovy-kelp broth: 1L
- Rice water: 4 cups (approx. 800ml)
- Fish sauce: 2 tablespoons (or Korean soup soy sauce)
- Minced garlic: 1 tablespoon
Cooking Instructions
Step 1
First, peel the taro roots. To remove the slimy texture, soak them in cold water for about 10 minutes. Then, slice them thinly into 0.5cm thick pieces or cut them into bite-sized pieces. It’s advisable to wear rubber gloves while handling taro, as it can cause skin irritation.
Step 2
In a large pot, pour in the rice water and add the prepared taro. Bring it to a boil over high heat, then reduce to medium heat and blanch the taro for about 5-7 minutes until slightly tender. This process helps to remove any earthy smell or bitterness from the taro and softens its texture.
Step 3
Prepare the broth by boiling anchovies and kelp in water for 10 minutes until a rich broth is formed. Once the broth is ready, remove the anchovies and kelp. Finely chop the scallion. Slice the red chili pepper diagonally after removing the seeds; this adds a beautiful color and a mild spiciness to the soup.
Step 4
Wash the crown daisy (or leafy greens) thoroughly and cut them into manageable pieces. In a bowl, combine the greens with 1 tablespoon of fish sauce and gently massage them together. This pre-seasoning enhances the greens’ savory flavor and adds depth to the soup.
Step 5
Pour the prepared anchovy-kelp broth into a deep pot and bring it to a boil. Once boiling, add the blanched taro and let it simmer for another 5 minutes to cook through completely. Then, add the seasoned crown daisy, a generous amount of ground perilla seeds, minced garlic, and the chopped scallion and red chili pepper. Simmer for a few more minutes. Finally, adjust the seasoning with the remaining fish sauce (1 tablespoon) or salt to your preference. Your comforting and delicious tora-nguk is ready to be enjoyed!
