Description
A traditional Taiwanese soup noodle where thick rice noodles (Cu Meifun) are placed in an umami-packed broth simmered with fluffy taro (Yutou), pork, dried shrimp, and fried shallots.
Restaurants serving Taro Rice Noodle Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taro(Yutou)
- Thick rice noodles(Cu Meifun)
- Pork
- Dried shrimp
- Fried shallots
- Celery
Instructions
- [Authentic Recipe]
- [Ingredient Prep] Peel Taiwanese taro (Yutou) thickly, cut into large irregular chunks (pro tip: bare-fry once to prevent crumbling). Prepare shredded pork, dried shrimp, dried shiitake.
- Rehydrate Northern Taiwan's thick rice noodles (Cu Meifun) in hot water.
- Heat oil in a wok, fragrantly sauté dried shrimp, shiitake, pork, and the absolute key flavor 'You Cong Su (fried shallots)'.
- Pour plenty of pork bone broth (or water), toss in taro.
- Season with soy sauce, salt, white pepper; simmer on low until the taro edges round off slightly dissolving into the soup, making it cloudy and viscous.
- Add rehydrated thick rice noodles, boil briefly until flavors meld.
- Plate, adding minced celery and white pepper to finish.
Learn more Spice, substitutes, tips
Key spices
Fried shallot and White pepper aroma
Substitutes at Japanese supermarkets
Japanese taro or sweet potato, Regular thin rice noodles
Pairing
Xiaocai (Thick fried tofu、braised egg、etc.)
Trivia
[For Everyone] A local dish Taiwanese deeply love as 'nostalgic grandma's taste (Guzaowei)'. The soup, with dissolved taro starch, is gentle like stew; the fried shallot and celery aroma intensely stimulates the appetite. The ultimate comfort food warming body and soul.
Eating tips & etiquette
[Unique Eating] Crush the fall-apart soup-soaked taro with a spoon, slurping the thickened potato soup coated on the thick rice noodles while huffing and puffing!
Allergen
Soy, Pork, Shrimp, Wheat (from soy sauce)