Taro Bean Sprout Soup

Name: Taro Bean Sprout Soup
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 (about 4 taels) taro; 1 or two Bean sprouts; Some salt; Some Soy sauce; a little sesame oil; a little Vegetable oil

by Quan Ma (From WeChat.)

4.8 (1)

Favorite

4

Difficulty

Easy

Time

5m

Serving

2

This dish has a refreshing taste, fragrant smell, simple ingredients, few seasonings, and light soup. I ate greasy things on my birthday meal yesterday, and I felt comfortable in my stomach when I came to a bowl of this soup.

Ingredients

6 (about 4 taels) Taro
1 or two Bean Sprouts
Some Salt

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Some Soy Sauce

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a little Sesame Oil

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a little Vegetable Oil

Taro Bean Sprout Soup

1. The taro cleans the sludge on the surface. Buy the glutinous type of taro. There is a kind of taro that is not glutinous and not suitable for soup

2. Put the taro into the pot, add water to the pot, cover the lid and cook the taro. It can be steamed in a steamer.

3. After cooking, let it cool slightly, peel off the taro skin

4. Rinse the pea sprouts

5. Put a little oil in the pot, stir-fry the taro a few times, pour in the broth, pour water when there is no broth, add salt, light soy sauce, sesame oil according to your taste, add pea sprouts, and boil again. Out of the pan. You can add more chives, I didn't put them when I ran out of green onions.

6. The amount of soup is also based on your family's preferences. Put more soup for those who like soup, and less soup for those who like to eat slag. The finished picture was snapped, and the spoon and chopsticks were stretched out on the table.

Tips:
It’s best to use broth. If you have more broth and less broth, it tastes better. Usually, if you don’t prepare broth, use water and cook for a while. Stir the taro with a spoon to make the soup thicker.