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Method:
Peel taro, rinse well and dice.
Soak mushrooms until soft and shred. Shred tofu wraps.
Peel carrot and rinse well, then shred. Rinse scallions and
dice. Cut rice noodles into short sections. Heat 2
tablespoons of cooking oil to stir-fry shredded mushrooms until the
flavor is released, then add shredded pork an deep-fried shredded
shallots. Cook until fragrant. Then add 6 cups of water
and bring to the boil. Add diced taro, shredded carrot and cook
until done. Add rice noodles and cook until flavor is absorbed
by the noodles. Add tofu wraps and seasonings to taste.
Sprinkle with diced scallions and remove from heat and serve
immediately. Another method is to stir-fry all the side
ingredients in wok until done, remove and drizzle over the cooked rice
noodle soup. Leftovers can be used as the side ingredients for
the rice noodle soup. It not only consumes the leftovers but
enlivens the flavor of the rice noodle soup.
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