How to Make Taro Soup

Preparing the Pork Ribs

Rub the pork ribs with coarse salt, rinse them thoroughly, and cut them into bite-sized pieces. Boil a pot of water, add 1 teaspoon of coarse salt, and blanch the ribs for 2-3 minutes.

Remove the ribs, rinse them, and let them dry.

Once dry, marinate the ribs with 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, and 1/2 teaspoon of MSG. Mix well to ensure the ribs are evenly coated.

Preparing the Taro

When handling taro, be cautious because the fine hairs on the skin can cause itching, as can the sap from the taro.

To avoid itching, keep the taro dry and do not wash it before peeling. Alternatively, wrap the taro in aluminum foil and roast it for 2-3 minutes to burn off the sap, or parboil the taro in salted water for 3-4 minutes before peeling.

In this method, I simply wear gloves to peel the taro, which prevents any contact with the skin. Be careful not to peel too thickly to avoid losing valuable nutrients near the skin. After peeling, rinse and cut the taro into bite-sized pieces.

If you experience itching, soak your hands in warm water mixed with vinegar or rub them with coarse salt and lemon juice. Alternatively, rubbing your hands with banana leaves or briefly exposing them to heat can also relieve itching, but be cautious not to burn yourself.

After cutting, soak the taro in salted water for 10 minutes to remove the itch-causing compounds, then rinse and drain. To enhance the flavor, marinate the taro with 1 teaspoon of seasoning powder or 1/2 teaspoon of salt. Toss well and let it sit for a while.

Preparing Other Ingredients

Peel and thinly slice the shallots.

Trim the roots off the green onions and culantro, wash them, and cut them into 1cm pieces.

Cooking the Taro Soup

Heat 1 tablespoon of cooking oil in a pot, sauté the shallots until fragrant, then add the pork ribs. Stir-fry the ribs over medium heat to avoid burning them.

Cover the pot and simmer the ribs on low heat for 5-7 minutes to allow the flavors to develop.

Add water to the pot to make the soup. For 3-4 servings, you'll need about 1.2-1.5 liters of water. Since taro absorbs water and thickens the soup, you may want to add more than this amount.

Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes to tenderize the ribs.

Add the taro and season the soup with salt, MSG, and fish sauce. Since the ribs and taro have been pre-seasoned, you only need to add 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, and 1 teaspoon of fish sauce.

Cook for an additional 8-12 minutes until the taro is tender and the soup has thickened. The taro should retain its shape and not break apart. Finally, raise the heat, add the green onions, cook for 5-6 seconds, then turn off the heat and serve the soup in a bowl.

Taro soup with pork ribs is best enjoyed hot to fully appreciate the creamy, rich texture of the taro and the tender, flavorful pork ribs.

This is a delicious taro soup recipe that Cookbeo highly recommends. We hope you try it and enjoy it with your family!