Traditional Taro Soup

Good day everyone!

I know I haven’t seen you all in a week due to this on and off cold/flu I’ve been catching, feels like there’s a storm in my head, but I guess it’s a nature of being sick huh? it is suck.. big time, but good to be back though.

Anyhow, I am going to bring one of a traditional soup of my family to the table today and it’s call Taro Soup, so hoping everyone wouldn’t mind try it out with me and see for yourself.

Ingredients:

• 500g taro roots
• 200g ground pork (70/30 would be fine)
• 2 cups of water (you may do chicken stock as well)
• 1/2 teaspoon of salt
• 1 teaspoon of chicken powder (not necessarily if you’re cooking with chicken stock)
• 1/2 teaspoon of sugar
• 1 clove of garlic, finely chopped
• A little bit of black peppers
• 1 teaspoon of green onion, cut into 2cm pieces

Directions:
Peel off the taro skin and rinse it we’ll with cold water till the water runs clear then cut into bite-size. Put it aside to be used later.

Put ground pork in a medium bowl, mix with salt, sugar, chicken powder and garlic, set it aside.

Bring water to boiled in a medium stockpot over medium-high heat then add mix ground pork then reduced the heat to medium and throw in your cut taro roots and let it simmer over medium-low till the water boil again then reduced it to low heat.  Stir occasionally and simmer for 20 minutes or less (it’s actually depend on the taro, you just want it to be soft not overcook it, though this will meek the taro root become too mushy).  Guess you’d have to use your own judgement for that .


Ok, once that done, bring to your taste and remove from the stove top.  Put it in a serving bowl top with black peppers and green onion.