Hot Pot Taro Soup @ Yu Tou Gang

I've been having this soup for so many times already from one of our local restaurant. It was introduced to me by a friend (an old uncle). At the beginning, I was quite curious about the whitish soup. I thought the chef uses evaporated milk on it. But after further explanation by my friend, the colour of the soup is actually produced by the melted taro. OLALA...... what a surprise ! No wonder the soup tasted really good & aromatic. I've been eyeing on all the ingredients (like a spy) whenever I'm having this soup for the last few times. haha.... Finally, I am brave enough to try this at home. >o< Not bad at all. It tasted just right except the restaurant uses dried clams instead of dried oysters on it.

For fish bones, I just used the leftover one from my previous cooking. I used the meat for making fish paste. Or you may also use fish head, just chopped them into small chunk & coat with a bit of tapioca flour then fry till golden brown.

Ingredients :
400gm  taro, divide into half
a few white nappa cabbage leaves, tear into pcs
1 tube Japanese tofu, cut small
handful of instant seaweed strips
80gm   da tou cai (preserved big head vegetable)
50gm  dried oysters, washed
6 cups water
1TB  white peppercorn, crashed
1 whole big fish bones, fried to golden brown
a few slices ginger
2 pickled salted sour plum
salt & granules to taste

Method :
(1) divide yam into 2 portion, cut half into big chunk and diced the other half.
(2) fry all yam separately then mash only the diced yam and set aside.
(3) bring water to boil together with ginger, dried oyster, mashed yam and da tou chai till yam melted.
(4) now, add in the remaining fried yam, salted plum, cabbage, tofu, fried fish bones, salt & seasoning and let to cook over medium heat for about 15 mins or till cabbage turn soft. Add in extra water if necessary.
(5) finally, stir in instant seaweed and serve hot.

This soup is best to serve hot. I can have at least 3 bowls at a time without any rice. The soup itself already so tasty. The soft cabbage, tofu and especially the taro is a plus. This dish is quite filling. So, don't be too greedy to overload your belly with all those yam especially for those who has gastric problem. hehe.... Cause yam/taro is considered as slow digesting food source. However, hope you guys will love it too. Enjoy & have a great week ahead everyone.


  1. Except in Asian stores, nowhere else you can find taro here. Your taro soup looks mouthwatering, Kristy.

  2. Hi Kristy, yummy , good comfort food thanks for sharing :)

  3. I cooked similar taro soup before, so I know this is yummy, next time you can add some rice vermicelli, a good noodle soup too.

  4. I've eaten this somewhere before and I loved it as I like taro. Have completely forgotten about it until I saw your post. Thanks for sharing!

  5. I've eaten this somewhere before and I loved it as I like taro. Have completely forgotten about it until I saw your post. Thanks for sharing!

  6. this is kind of a rare soup to me, i've never seen this at a restaurant here..but i like taro..yes..also eating lesser now as i dont hv a godd digestive system :)


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