Julie’s second dish is a Taiwanese Taro Noodle Soup. I have never had a noodle soup with Taro. It is something new that I learnt here. The taro gives the noodle soup added textures, soft and creamy.
This is an easy meal to prepare at home. Julie added some fish balls in her noodle soup. You may substitute the fish balls with other meatballs like beef, chicken, squid, pork, etc.
Ingredients
- 1 large piece of Taro, peeled and cut to bite-size
- 1 packet of vermicelli noodle
- 2 garlic cloves, finely chopped
- fish balls
- lettuce, thinly sliced
- a can chicken stock
Instructions
Soak the vermicelli in boiling water to soften it.
 Fry the chopped garlic in a large pot until fragrant in medium heat. |
 Add in the bite-sized taro and fry for a little while. |
 Add in enough water to cover the taro and simmer until the taro is softened, about 10 to 15 minutes. Add in one can of chicken stock and more water. Season with salt if necessary. Lastly, add in the fish balls, vermicelli and lettuce and served hot. |
Julie, a big thank you for sharing.
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1 user responded in this post
What an interesting dish. In Taiwan, my grandmother used to fry the taro before adding it into soup. I want to taste the two to compare techniques.
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