Dec 122012

Well, here’s what I did. 

  1. Spent a good week using my Google search ninja skillz to find out how the heck people eat this weird tuber
  2. Spent another good 3 days figuring out if there was a way to eat it in a soup that wasn’t Chinese nor with meat. 
  3. Tweeted about it and posted on my family website, where 2 professional chefs and many more amateurs — I think last count was 8 — would see it. 
  4. Found 3 recipes that sounded decent (seriously — a lot of the recipes out there for arrowroot in soup sounded wayyyyy boring) and decided to do a recipe mashup. 

Recipe 1.

Recipe 2.

Recipe 3. 

And so here is what I made. I’m calling this Adrienne’s Mash-up Arrowroot Soup (real original, eh?). It’s a nice, comforting, easy-to-eat soup. It’s the kind of soup you’d wanna eat when you’re sick. Or tired. Or both. It’s not really a gourmet meal. And it photographs *terribly* which is why I don’t have a single picture. Sorry. 


  • 1 medium Arrowroot (remove skin, cut into 1 inch bits)
  • 12 pieces dried oysters
  • 1/4 to 1/3 cup of dried shrimp (I am estimating)
  • 1 cup of raw peanuts
  • 10 dried red dates, washed
  • 2 fresh corn cobs
  • 2 carrots, peeled and chopped into 1 inch slices
  • 1/2 cup adzuki beans, pre-soaked for 10-15 min
  • 2.75 L water
  • light soy sauce to taste

Put the water on to boil. While it is heating, peel and chop the arrowroot. Put pieces into the pot as you slice them. 

Soak the oysters and shrimp in warm water for 10 minutes. At the same time, soak the adzuki beans in a separate bowl with water to cover. 

While shrimp and oysters are soaking, peel and slice the carrots, then husk and cut the corn cobs (note to self: buy a bigger, sharper knife / cleaver for this, or buy fresh corn not on the cob).

Put peanuts into a separate small pot and cover with water. Bring to a boil, simmer for 3 minutes, then drain. Set aside. 

Add carrots and corn to the pot. Add also the drained shrimp, oysters, and adzuki beans. Bring to a boil. 

Reduce heat to low and add red dates. Simmer for 1 hour. 

Add peanuts. Simmer for another 30 minutes, or until arrowroot is very soft and adzuki beans are tender. Taste, and add soy sauce to preferences.

Remove from heat (sadly, I forgot this step and after serving myself a big bowlful, I then proceeded to burn the rest of the soup. Sadface).

Serve hot in bowls. Add more soy sauce at the table if you like.

Serves 4.