Easy Taro Vegetable Soup (芋头青菜羹)
This is one of our favorite winter soups because it is easy, affordable, and comforting. I used choy sum, but it depends on the season. You can use any green leafy vegetables that are available, such as bok choy, Chinese broccoli, and spinach.
There are more than 100 varieties of taro, but in the United States, you're most likely to only come across two of them. I recommend Eddoe taros for this recipe, which are a small type, about the size of a lemon. It has a moist, tender texture once cooked, making the soup extra creamy. However, you could use large Dasheen. You just need to peel it and cut it into bite-size pieces before cooking.
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Easy Taro Vegetable Soup (芋头青菜羹)
Mandy Fu
10 minutes
30 minutes
This is one of our favorite winter soups because is easy, affordable, and comforting. I used choy sum, but it depends on the season. You can use any green leafy vegetables that is available, such as bok choy, Chinese broccoli, and spinach.
For the taro, I recommend Eddoe taros, which are a small type, about the size of a lemon. It has a moist, tender texture once cooked, making the soup extra creamy. However, you could use large Dasheen. You just need to peel it and cut it into bite-size pieces before cooking.
Ingredients
- 680g / 1.5 lb of taro
- 2.5 tbsp of oil
- 2 tbsp of minced garlic
- 1.5 tbsp of minced ginger
- 1/4 cup of diced scallion
- 1/4 cup of diced shallot
- 4 cups of water
- 200g / 7 oz of choy sum or other green leafy vegetables
- 1 tsp of salt
- 1 tsp of chicken bouillon powder
Directions
Boil the taros in clean water over medium heat for 25 minutes or until fork tender. Remove the taros from the hot water and rinse them under running water to cool completely.
Peel the taro skin and set them aside. Dice the baby bok choy and set them aside.
Place a pot over medium low heat stove. Add oil, minced garlic, ginger, shallots and scallions and stir until the aromatic are slightly golden.
Add the cooked taro and stir well. Add water and bring it to a boil over medium heat. Then take a whisk and stir for a few minutes so the taro can partially dissolve and makes the soup creamy.
Add water and bring it to a boil over medium heat. Then continue to stir for 2-3 minutes so the taro can partially dissolve into the soup.
Once the soup is thickened, add diced choy sum, salt, and chicken bouillon powder and serve.
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