Soy Milk Soup with Taro Root, Corn, and Tons of Veggies

Hello everybody, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Soy Milk Soup with Taro Root, Corn, and Tons of Veggies. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Soy Milk Soup with Taro Root, Corn, and Tons of Veggies is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Soy Milk Soup with Taro Root, Corn, and Tons of Veggies using 11 ingredients and 5 steps. Here is how you cook that.

I made a soup from the taro root potatoes that I got from my parents.

Feel free to use your own choice of vegetables and chop them however you like.
Adjust the flavors to taste.
Soy milk separates easily, so after adding it, be sure not to boil the soup. For 2 to 3 servings. Recipe by Yagirinonegichan

Ingredients and spices that need to be Take to make Soy Milk Soup with Taro Root, Corn, and Tons of Veggies:

1. 4 Taro root potatoes, peeled
2. 1/2 Onion
3. 1/2 Carrot
4. 2 Wiener sausage (or bacon)
5. 1 tbsp Olive oil
6. 400 ml Water
7. 1 Consomme soup stock cube
8. 3 tbsp Corn
9. 1 tbsp Green peas
10. 200 ml Soy milk
11. 1 Salt and pepper

Steps to make to make Soy Milk Soup with Taro Root, Corn, and Tons of Veggies

1. Slice the taro root potatoes into 1 cm thick half or full rounds. Chop the onions and carrots into 1 cm cubes. Diagonally slice the wiener sausages.
2. Heat the olive oil in a pan, then sauté the onion. When the onion starts to release a sweet aroma, add the taro root, carrots, and sausages.
3. Add the water and consomme soup stock cube, boil, remove any scum that rises to the top, cover with a lid, and simmer for about 10 minutes. Add the corn and green peas.
4. Add the soy milk and heat without letting it come to a boil. Season with salt and pepper to taste, then it's ready to serve.
5. Add Chinese cabbage in the winter.

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