Serving
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Taro & Watercress Soup
China - Hunan   -   yu tou wa wa cai
Serves
Effort:
Sched:
DoAhead:		 4 soup  
**
1-1/2 hr  
Part		 A creamy textured soup, simple but intersting as a side or intro course . It's less suitable as a main course soup and a little thick for a finish soup (soup is often served at the end of a meal in China).





1-1/2
4
4
4
2
3/4
tt 		#
c

oz
T

t
Taro Roots (1)
Stock (2)
Scallions
Watercress (3)
Oil
Salt
Pepper (4)
  1. Wash TARO ROOTS, place in a pot with cold water to cover, bring to a boil and simmer covered for about 20 minutes until tender, then let cool.
  2. When Taro is cool, peel, rinse and cut into 3/4 inch cubes. Put in a pot with Stock, bring to a boil and simmer covered for 30 minutes to an hour depending on the consistency you want. Caution: the taro will easily burn to the bottom of the pot if run too hot or not stirred enough.
    3. Just before serving
  3. Slice SCALLIONS thin, green part only.
  4. Chop WATERCRESS medium.
  5. Heat Oil very hot and fry Watercress, stirring until just wilted. Pour in Taro Soup, bring to a boil, season to taste with Salt and simmer for about 2 minutes.
  6. Serve hot with a sprinkle of Scallions and a grind of Pepper as garnish.
NOTES:
  1. Taro Roots:   This would be for common taro roots weighing 3 or 4 ounces each. Giant taro would have to be cubed.
  2. Stock:   A light chicken stock would be normal, but pork or vegetable would also work.
  3. Watercress   In Hunan tender young Asian radish leaves (wa wa) would be used. Fuchsia Dunlop suggests watercress because most of us don't have Asian radishes growing in the back yard..
  4. Pepper:   In China they generally use white pepper which has the hotness but not the flavor of black pepper. Personally, I use the black anyway.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
cov_tarocress1 ! 0800408 rcc240
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