Ingredients

• 300 g Taro, peeled and cut into 2 cm cubes
• 150 g Fresh shiitake mushrooms, sliced
• 100 g Oyster mushrooms, torn
• 6 cups Vegetable broth
• 1 piece (2 inches) Fresh ginger, peeled and finely minced
• 2 stars Star anise
• 3 stalks Green onions, chopped
• 1/4 cup Fresh cilantro, chopped
• 2-3 tablespoons Fish sauce (nuoc-mâm)
• 1 teaspoon Sugar
• to taste Salt and freshly ground black pepper
• 1 tablespoon Vegetable oil

Instructions

1. 1

   Prepare the taro: peel and cut into 2 cm cubes. Rinse and drain thoroughly.

2. 2

   Slice the shiitake mushrooms and tear the oyster mushrooms. Finely mince the fresh ginger.

3. 3

   In a large pot, heat the vegetable oil over medium heat. Sauté half of the minced ginger and the star anise for about 1 minute, until fragrant.

4. 4

   Add the vegetable broth and bring to a boil. Stir in the taro cubes and simmer for 10-15 minutes, or until the taro is tender.

5. 5

   Next, add the sliced shiitake mushrooms and torn oyster mushrooms to the soup. Cook for another 5 minutes.

6. 6

   Season the soup with fish sauce (nuoc-mâm), sugar, salt, and freshly ground black pepper, adjusting quantities to your taste.

7. 7

   Remove the star anise from the soup before serving. Garnish with chopped green onions, the remaining fresh ginger, and fresh cilantro.