Yen Can Cook ~ Quick Spinach Soup
A really quick soup recipe for your weeknight dinner! Simple and quick yet doesn’t compromising on the flavours and nutrition.
Ingredients (Serve: 3-4)
250g± spinach
2 eggs
2 century egg, quartered
3-4 cloves garlic, sliced/chopped
1/2 thumb-sized ginger, julliened
Cooking oil
Salt and pepper to taste
1200ml water
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Step 1: Pluck spinach leaves and rinse well. Drain and set aside.
Step 2: Heat up cooking oil in a wok then turn to medium heat. Pan fry both eggs together until fully cooked. Dish out and cut into bite size.
Step 3: Saute ginger and garlic till fragrant, add in century egg and stir fry for another 30 seconds. Pour in water, add in fried egg (Step 2) and bring to a boil, let the broth cook with low heat for 10-20 minutes. The broth should become a little murky after boiling.
Step 4: Add in spinach (Step 1), turn to high heat and bring to a boil again.
Note: Do not overcook the vegetable, or else it will turn yellowish.
Step 5: Off the heat, season with salt and pepper. Serve.
HAPPY COOKING! #stayhealthy #staysafe
This one is poh choy, right? The one where the stems have a hole? Never made soup like this with it (other than with yin choy), usually eat as a stir-fry.
Kris, yeah, this is Poh Choy aka Popeye Choy, hehe 😛
Actually many leafy vegetables can be cooked into quick soup like this (what we call Guan Tong in Cantonese), like Choy Sum, Mani Chai, Gao Gei Choy and Tin Chat Choy. I will share more of such recipes because they are so easy to cook and can be one pot dish when you add in meat.
Another awesome comfort food!
KY, both of us like quick, simple recipes!