Aromatic Colt’s Foot Root Soup with Perilla Seeds: A Springtime Tonic
Recipe for a Savory Colt’s Foot Root Soup with Perilla Seeds, Made with Spring Season Colt’s Foot
This is a savory and aromatic Colt’s Foot Root soup with perilla seeds, made with fresh wild colt’s foot harvested from the garden this spring. Colt’s foot, which can be eaten with its leaves when young, becomes more delicious in its stems as it grows, making it perfect for soups or side dishes. This perilla seed soup made with seasonal colt’s foot roots is like a tonic that will nourish your body and soul. Here begins the first installment of our colt’s foot root recipes!
Colt’s Foot Preparation & Broth Ingredients- Boiled Colt’s Foot Root 300g
- 1 piece of Dried Seaweed (for broth)
- A small amount of Dried Shiitake Mushroom Stems (for broth)
- 10 Dried Anchovies (for broth)
- A small amount of Scallion Roots (for broth)
Soup Ingredients- 1/2 Onion
- 1 Scallion
- 1 Korean Green Chili Pepper
- 3 Tbsp Perilla Seed Powder (adjust to taste)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (or ‘Jip-ganjang’)
- Pinch of Salt (for seasoning)
- 1/2 Onion
- 1 Scallion
- 1 Korean Green Chili Pepper
- 3 Tbsp Perilla Seed Powder (adjust to taste)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (or ‘Jip-ganjang’)
- Pinch of Salt (for seasoning)
Cooking Instructions
Step 1
Freshly harvested wild colt’s foot from the garden – this year’s first harvest makes it extra special.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Add a little salt. Cut the colt’s foot root into manageable pieces (about half), add them to the boiling water, and blanch for about 20 minutes until the stems turn green and become tender. This process effectively removes the tough and bitter flavors of the colt’s foot.
Step 3
Once blanched, rinse the colt’s foot root immediately under cold running water to cool it down, then soak it in cold water for at least 1 hour to further remove any remaining bitterness. (Soaking for over 6 hours is recommended for a smoother taste).
Step 4
Peel the skin off the blanched colt’s foot roots after draining them, and cut them into bite-sized pieces (about 3-4cm in length).
Step 5
To completely eliminate any bitterness or astringency, soak the prepared colt’s foot roots in cold water for over 6 hours. Change the water several times during this soaking period for best results.
Step 6
Here are the prepared colt’s foot roots, with their bitterness removed and cut to a perfect size. Now, we’re ready to make a delicious perilla seed soup!
Step 7
Prepare the broth: In a pot, combine dried seaweed, dried shiitake mushroom stems, dried anchovies, and scallion roots. Add 5 cups of cold water and bring to a boil. Once boiling, remove the dried seaweed and continue to simmer over medium-low heat for about 15 minutes to develop a rich flavor.
Step 8
Strain the broth, discarding the solids, to get a clear, flavorful liquid. Add the prepared colt’s foot roots to this broth. Simmer over medium heat for 10 minutes, then reduce to low heat and simmer for another 10 minutes until the roots are tender.
Step 9
While the colt’s foot is simmering, thinly slice the onion and cut the scallion and Korean green chili pepper diagonally. The green chili pepper adds a pleasant spiciness, so adjust the amount to your preference.
Step 10
Once the colt’s foot is tender, stir in 3 tablespoons of perilla seed powder for a nutty, savory depth. Feel free to adjust the amount of perilla seed powder to achieve your desired thickness and flavor.
Step 11
As the soup simmers after adding the perilla seed powder, skim off any foam that rises to the surface. This will result in a cleaner and more refined taste.
Step 12
Add 1/2 tablespoon of minced garlic and 1 tablespoon of soy sauce (or ‘Jip-ganjang’) to enhance the soup’s savory notes. Using ‘Jip-ganjang’ adds a subtle umami flavor.
Step 13
Finally, add the sliced onion, scallion, and Korean green chili pepper. Let the soup simmer for a short while longer, just until the vegetables are slightly softened and the flavors meld together.
Step 14
Taste the soup and adjust the seasoning with salt if needed. Getting the seasoning just right is key to a delicious dish.
Step 15
Your savory and aromatic Colt’s Foot Root Soup with Perilla Seeds is ready! It looks as healthy as it tastes.
Step 16
Serve the lovingly prepared Colt’s Foot Root Perilla Seed Soup in warm bowls. Enjoy a healthy and delicious meal with this springtime tonic made from seasonal colt’s foot!
