Taro has been used as a remedy in Asia for millennia. Taro lowers body heat while supporting the stomach and intestines during digestion. In addition, Taro relieves inflammation.
For the soup
- 300 g Taro (starchy, potato-like tuber fruit - available in Asian grocery stores)
- 200 grams of tofu
- 1 small Chinese cabbage
- 5 leaves of rice paper
- 1 piece of ginger (about almond size)
- 3 tablespoons shelled, roasted and salted peanuts
Liquid ingredients and spices
- 1.5 liters of vegetable stock (yeast-free)
- 4 tablespoons of peanut oil
- 3 tablespoons soy sauce
- 2 tablespoons of vinegar (very mild vinegar, available in Asian grocery stores)
- 2 tablespoons raw cane sugar
- 1/4 teaspoon black pepper
Soak rice paper in cold water for 10 minutes.
Cut Taro across into 0.5 cm thick slices. Then place the slices on top of each other and cut finger-length, approximately 0.5 cm thin pins.
Finely chop the ginger and cut the Chinese cabbage leaves into approximately 0.5 cm narrow strips of 5 cm in length. Stomp the cabbage strips vigorously in a bowl with a wooden rammer.
Cut the tofu into thin, 1 x 2 cm pieces. Heat 2 tablespoons of peanut oil in a wok. To distribute the oil, slightly wok the wok, add the tofu pieces and sauté. Remove with a slotted spoon and set aside.
Mix soy sauce, rice vinegar and pepper and dissolve the raw cane sugar.
Heat 2 tablespoons of peanut oil in the wok and sauté the ginger for 1 minute, stirring constantly.
Now add the Chinese cabbage strips and the Tarostifte and fry for 3 minutes with stirring.
Pour in the vegetable stock and bring to a boil. Simmer for 10 minutes on a medium flame, then season with the prepared sauce. Stir in the peanuts and cook for another 5 minutes.
In the meantime preheat the oven to 180° C.
Then tear the rice paper into bite-sized pieces. Fill a large, deep casserole dish with a lid with the rice paper and then spread the tofu pieces. Add the vegetable stock from the wok and cook in the oven with the lid closed for 20 minutes.
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