Taiji Soup
A striking yin-yang presentation of dual thickenings: sweet plantain-herb green paste and starchy Chinese yam white puree, both set with kudzu powder into silky, subtly sweet spoonable soups.
Instructions
- 1
The plantain I picked is so fresh.
- 2
Prepare the ingredients and wash the plantain herb clean.
- 3
Blanch plantain herb in boiling water, then rinse in cold water.
- 4
Blend it into juice with a blender, add sugar and set aside.
- 5
Peel the Chinese yam into a paste and add sugar.
- 6
Bring the plantain juice to a boil, add water and kudzu powder (mixed with water into a slurry), and slowly add it, turning it into a thick soup.
- 7
Mash Chinese yam with a little water and bring it to a boil, then add kudzu root powder to make a thick sauce.
- 8
Prepare the Tai Chi mold.
- 9
Put the mold into the bowl, pour in the two different colors of soup, and the beautiful colors will appear.
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Ingredients
Main Ingredients
- Plantainto taste
- Chinese yam300 g
- Kudzu root powderto taste
Seasonings
- Sugarto taste