Taro Soup Recipe
This classic Chinese soup features a rich, intense soup made with taro and rice cake, it is perfect for any party.
Prep time: 5 minutes
Cook time: 8 minutes
Utensils:
Pot, wok, bowl.
Serves 2
Ingredients:
1 taro, peeled, cut into 1-inch length cubes
1 oz./ 30 g longan
5 oz./ 150 g rice cake, cut into small cubes according to the picture
2 tsps. orange peel, cut julienne, for garnishing
2 tsps. cornstarch, mixed with 4 tsps. water
4 tsps. sugar
5 tbsps. vegetable oil for deep-frying
Directions:
1. In a wok, heat 5 tbsp. vegetable oil until it is shimmering on the bottom and very hot but not yet smoking, deep-fry taro and rice cake cubes over medium heat for 1 minute, then drain well and set aside.
2. Put a large pot of water on to a boil, add taro and rice cake cubes, longan, and 2 tbsps. cornstarch back into the pot, cook over medium heat for about 5 minutes.
3. Pour the cornstarch water mixture into the pot at the last minute of cooking, stirring to thicken.
4. When finished, dump into a bowl, garnishing with julienned orange peel before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 6.5 g |
| Total fat: 0.55 g |
| Carbohydrate: 0.05 g |
| Calories: 31 kcal |
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