Top 10 Most Delicious and Flavorful Taro Soup Recipes for Family Meals

Ingredients:

• Taro: ½ tuber
• Dried shrimp: 50g
• Culantro, coriander
• Pepper, shallots
• Common seasonings: cooking oil, sugar, seasoning powder, monosodium glutamate, salt

Instructions:

• Prepare the ingredients:
  • Peel and wash the taro, then grate it or use a grater to cut it into thin strips.
  • Soak the dried shrimp in water to soften, rinse several times to reduce saltiness. Wash the culantro and coriander, then cut them into pieces and set aside.
  • Peel and finely chop the shallots.
• Cooking the soup:
  • Heat oil in a pot, then sauté the chopped shallots until fragrant. Next, add the dried shrimp and stir briefly before pouring in about one bowl of water.
  • Once the water boils, add the grated taro and cook until soft and smooth. Be sure to stir constantly over medium heat to prevent the taro from sticking to the bottom of the pot and burning.
  • When the taro is soft, season with salt, sugar, and other spices to taste. Add the culantro and coriander, then turn off the heat.

Ingredients:

• 1 catfish
• 300g taro
• 100g minced pork
• 2 stalks of green onions
• 2 sprigs of culantro
• Common seasonings (sugar, seasoning powder, monosodium glutamate, pepper, salt)

Instructions:

• Prepare and marinate the catfish and minced pork:
  • To remove the fishy smell and slime, clean the catfish by scraping off the scales, removing the gills, fins, and gut. Rub the fish with salt and rinse with cold water. Cut the fish into bite-sized pieces.
  • Place the fish and minced pork in a bowl, and season with 1 teaspoon of monosodium glutamate, 1 teaspoon of salt, 1 tablespoon of seasoning powder, 2 teaspoons of sugar, 1 teaspoon of pepper. Mix well and let it marinate for 30 minutes.
• Prepare the taro:
  • Wash the taro, peel it, and then use a spoon to scrape it into small pieces.
• Cooking the soup:
  • Bring a pot of water to a boil, then add the minced pork and cook for about 3 minutes. Next, add the taro and catfish, and cook for about 1 minute. Taste and adjust the seasoning as needed.
  • Finally, add the chopped green onions and culantro, then turn off the heat.

Ingredients:

• 400g taro (sweet variety)
• 20g king oyster mushrooms
• A pinch of pepper
• 1 tablespoon sugar
• 2 tablespoons vegetarian seasoning powder
• ½ tablespoon vegetarian fish sauce
• 2 sprigs of culantro
• 2 shallots
• A little cooking oil
• 2 sprigs of coriander

Instructions:

• Prepare the ingredients:
  • Peel and wash the taro, then finely chop it or grate it using a spoon.
  • Clean the king oyster mushrooms and slice them into bite-sized pieces. Wash and chop the culantro, coriander, and shallots.
• Sauté and cook the mushrooms:
  • Heat a tablespoon of cooking oil on low heat, add the shallots and sauté until fragrant. Increase the heat and add the king oyster mushrooms, stir-fry for about 10 seconds, then add ½ tablespoon of vegetarian fish sauce.
• Cooking the soup:
  • Once the mushrooms are lightly browned, pour in about 500ml of water and cover the pot to bring it to a boil.
  • When the soup starts boiling, add the taro and cook on high heat, skimming off any foam from the surface. Add 1 tablespoon of sugar and 2 tablespoons of vegetarian seasoning powder.
  • Adjust the seasoning to taste, then add the chopped culantro and coriander. Turn off the heat.
  • Serve the soup hot, and enjoy the vibrant purple color of the taro and the aromatic herbs.

Ingredients:

• 500g taro (sweet variety)
• 500g white tofu
• A pinch of pepper
• 2 sprigs of culantro
• 2 sprigs of coriander
• 1 tablespoon vegetarian seasoning powder
• ¼ tablespoon sugar
• ¼ tablespoon salt
• ¼ tablespoon monosodium glutamate (MSG)

Instructions:

• Prepare the ingredients:
  • Peel and wash the taro, then finely chop or grate it using a spoon.
  • Rinse the tofu, then cut it into small cubes.
  • Wash and chop the culantro and coriander.
  • Boil 500ml of water, then add the tofu, along with ¼ tablespoon of salt, ½ tablespoon of sugar, 1 tablespoon of seasoning powder, and ½ tablespoon of MSG.
• Cook the taro soup:
  • Once the water comes to a boil again, add the taro. Stir frequently to prevent the taro from sticking to the bottom of the pot. Once the taro is cooked through, adjust the seasoning to taste, then add the chopped culantro and coriander.
  • Turn off the heat and serve the soup hot. The soup's bright colors and the aromatic fragrance of the herbs make this dish irresistibly delicious.

Ingredients:

• 500g taro (purple variety)
• 250g fresh shrimp
• 300g pork bones (alternatively, you can use ribs or pig tail, depending on preference)
• Culantro, coriander, and shallots
• Seasonings: salt, ground pepper, seasoning powder, MSG, fish sauce

Instructions:

• Prepare the ingredients:
  • Clean the pork bones with salt water, then rinse with fresh water and let them drain. Add to a pot with fresh water and a pinch of salt, simmer on medium heat until boiling. Be sure to skim off the scum to ensure a clean broth.
  • Peel the taro, wash it, then either grate it or cut it into small pieces and lightly mash.
  • Peel the shrimp, remove the veins, head, and tail. You can keep them whole or cut them into smaller pieces. Marinate the shrimp with a little seasoning powder and pepper for 10-15 minutes for flavor absorption. If using dried shrimp, rinse and soak them to soften.
  • Peel and slice the shallots, clean the culantro and coriander, and chop them up.
• Cook the soup:
  • Heat a pan with a little oil, then fry the shallots until fragrant. Add the shrimp and sauté until just cooked through, then turn off the heat.
  • Once the broth is boiling, add the sautéed shrimp to the pot. Let it simmer for about 5 minutes, then add the taro, stirring well. Adjust the seasoning to taste, and continue to cook until the soup thickens slightly.
  • Before turning off the heat, add the chopped cilantro and culantro. Stir gently.
  • Serve the soup in bowls and sprinkle with a little ground pepper. Enjoy with steamed rice and savory dishes.

Ingredients:

• 300g pork ribs
• 400g taro
• Minced garlic, chopped cilantro
• Seasoning powder, baby-friendly cooking oil

Instructions:

• Prepare the ingredients:
  • Peel and wash the taro, then chop it into small pieces.
  • Wash the pork ribs, cut into bite-sized pieces, and marinate with a pinch of seasoning powder for about 10 minutes.
• Cook the soup:
  • Heat a little oil in a pot, then sauté the garlic until fragrant. Add the pork ribs and stir-fry on high heat until the meat is browned.
  • Pour about 1 liter of water into the pot and bring it to a boil on low heat for about 20 minutes until the pork is tender.
  • Add the taro to the pot and cook for an additional 5-7 minutes, then adjust the seasoning to taste and turn off the heat.
  • Serve the soup in bowls, sprinkle with chopped cilantro, and it's ready for your little one to enjoy.

Ingredients:

• 200g taro
• 100g shiitake mushrooms
• Seasoning for babies, cooking oil
• Chopped cilantro

Instructions:

• Prepare the ingredients:
  • Peel and wash the taro, then grate it using a spoon.
  • Wash and chop the shiitake mushrooms.
• Cook the soup:
  • Heat a little oil in a pot, sauté chopped shallots until fragrant, then add the mushrooms and a pinch of seasoning. Stir-fry for about 5 minutes.
  • Add about 500ml of water to the pot, then add the grated taro. Let it cook on low heat for about 15 minutes until all ingredients are cooked thoroughly. Adjust the seasoning to taste and add chopped cilantro, stirring gently before turning off the heat.
  • Serve the soup in a bowl and let your little one enjoy!

Ingredients:

• 500g taro
• 50g ground pork
• 2 stalks of green onions
• Green herbs (Vietnamese cilantro), cilantro (mùi tàu)
• Seasoning: salt, seasoning powder, pepper

Instructions:

• Prepare the ingredients:
  • Clean and chop the herbs and cilantro. A delicious taro soup requires the distinct flavors of these herbs.
  • Clean and chop the green onions.
  • Peel and rinse the taro, then cut it into small, bite-sized pieces. For a perfect soup, choose medium-sized taro as larger ones can be tough.
• Chop the pork:
  • Rinse the pork with salted water and finely chop it. If you're short on time, ask the butcher to grind it for you.
  • You can substitute the pork with finely minced beef if preferred.
• Season the pork:
  • Mix the finely chopped green onions with the minced pork and season with ¼ teaspoon of seasoning powder, ½ teaspoon of salt, and stir well to ensure the flavors are evenly distributed.
  • Let the pork marinate for about 30 minutes to absorb the seasoning.
  • Once the pork is marinated, shape it into small balls or leave it finely minced for baby-friendly soup.
• Cook the taro soup with pork:
  • Bring 700ml of water to a boil in a pot, then add the prepared pork balls.
  • Let it simmer until the soup boils again, then add the taro pieces and cook for another 2-3 minutes.
  • Once the soup is boiling, season it to taste. When the taro is tender, sprinkle the prepared herbs and cilantro into the pot, then turn off the heat and serve.

Ingredients:

• 250g taro
• 200g shrimp
• 1 bunch of green onions
• 3 shallots
• 1 tablespoon fish sauce
• 1 tablespoon cooking oil
• Seasonings (sugar, salt, MSG, seasoning powder, pepper)
• Some Vietnamese cilantro

Instructions:

• Prepare the ingredients:
  • Peel and clean the shrimp, removing the shell, vein, and legs.
  • Rinse the shrimp with salt water to reduce the fishy smell.
  • Peel and clean the taro.
  • There are three ways to prepare the taro:
    • Slice it thinly and cut into small pieces.
    • Use a knife to scrape or grate the taro (this will make the soup thicker and more velvety).
    • Use a spoon to scrape the taro similarly to the previous methods.
• Grind the shrimp:
  • Rinse the green onions, then chop them finely.
  • Chop the shrimp and mix it with the green onions. Alternatively, use a grinder to make the shrimp smoother and more elastic, then mix with the chopped green onions.
  • Put the shrimp mixture in a bowl, then season with 1 teaspoon of sugar, ½ teaspoon of salt, ½ teaspoon of seasoning powder, and ⅓ teaspoon of ground pepper. Mix well and marinate for at least 5 minutes.
• Fry the shallots:
  • Slice the shallots thinly.
  • Heat 1 tablespoon of oil in a pan on low heat, then sauté the shallots until golden and fragrant. Remove them from the pan.
• Stir-fry the taro:
  • Using the same pan with the fried shallots, add the prepared taro and stir-fry for about 10 seconds on low heat.
• Cook the soup:
  • After stir-frying the taro, increase the heat to medium and add 500ml of water. Bring it to a boil.
  • Once the soup is boiling, drop spoonfuls of the shrimp mixture into the pot to form small shrimp balls, making the soup more visually appealing.
  • After about 8 minutes, when the shrimp are cooked, add 1 tablespoon of fish sauce and adjust the seasoning to taste before turning off the heat.
  • Serve the soup in a bowl, topping with fried shallots, cilantro, and a sprinkle of pepper.

Ingredients:

• 200g taro
• 3-4 tilapia fish
• 1 bunch of Vietnamese cilantro, Vietnamese basil
• Seasonings (seasoning powder, salt, pepper, etc.)

Instructions:

• Prepare the ingredients:
  • Peel the taro, wash it several times with cold water to remove the slimy texture. Then cut the taro into bite-sized pieces. For a smoother texture, especially if making the soup for children, you can use a spoon to mash the taro.
  • Clean the tilapia fish, wash it with cold water, and let it drain.
  • Wash and chop the cilantro, Vietnamese basil, and basil leaves.
• Cook the Taro Soup with Tilapia:
  • Start by adding 800ml of water to a pot, and bring it to a boil. Once boiling, add the tilapia fish, season with 1 tablespoon of salt and 2 tablespoons of seasoning powder. Continue boiling and then remove the fish to cool down.
  • Next, add the taro pieces to the pot, and season the soup to taste. While waiting for the taro to cook, remove the fish meat from the bones and add it back into the soup. If you prefer, you can leave the fish whole. Sprinkle the cilantro, Vietnamese basil, and basil on top for added fragrance.
  • Turn off the heat, ladle the soup into bowls, and garnish with a bit of pepper and some chili slices before serving.