taro-soup
Next Dish: Fry Jacks
Taro Soup is a traditional dish popular in various Asian cuisines, particularly in regions such as Taiwan, China, and Vietnam. It is primarily made by boiling chunks of taro root in a broth until soft and creamy. The soup can be prepared in both sweet and savory versions, with the sweet version often including ingredients like coconut milk and sugar, while the savory version may contain pork or chicken. Depending on the region and personal preference, other ingredients such as mushrooms, lotus seeds, or herbs may also be added.
Recipe
Ingredients:
1 large taro root
6 cups of water
2 chicken bouillon cubes
1 onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
Chopped green onions for garnish
Instructions:
Peel the taro root and cut it into 1-inch cubes.
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot and sauté until they are soft and fragrant.
Add the taro cubes to the pot and stir to combine with the onions and garlic.
Pour the water into the pot and bring the mixture to a boil.
Add the chicken bouillon cubes, salt, and pepper to the pot and stir until the bouillon cubes are dissolved.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes or until the taro is soft and cooked through.
Once the taro is cooked, use a potato masher or a fork to mash some of the taro cubes to thicken the soup.
Serve the soup hot, garnished with chopped green onions.