Chinese Spinach Soup

Yes, something vibrantly green can be really tasty too! Chinese Spinach Soup is a soup dish made with Chinese spinach that has been blended then cooked with mushroom, prawns and vermicelli in a stock thickened by eggs and cornstarch.


Chinese Spinach Soup, this vibrant green soup is basically a type of egg drop soup made with blended large leaf spinach or polunchay which gives this dish its signature colour. It is also called Chinese Green Soup, Polunchay Soup or Emerald soup and is served on several Chinese restaurants in the Philippines, not as popular as the other Chinese soups probably due to its uninviting colour to most. Totally understood why people would not like it, it’s like those green smoothies that the general public would not dare to try. Actually, I had the same reaction the first time I saw this but when I tried it, I was surprised.

Like I said it’s an egg drop soup and with mushrooms and prawns, it gives it a really nice seafood earthy flavour and does not taste like how it looks like.

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Chinese Spinach Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Chinese

Description

Chinese Spinach Soup is a soup dish made with Chinese spinach that has been blended then cooked with mushroom, prawns and vermicelli in a stock thickened by eggs and cornstarch.


Ingredients

Units Scale
  • 4 cups or 1 large bunch of Chinese Spinach, roughly chopped and trimmed of thick stalks
  • 4 large dried shiitake mushrooms, rehydrated in 1 cup boiling water, chopped into small cubes
  • 6 pcs fresh white button mushrooms, chopped into small cubes
  • 200 g prawns, chopped into small cubes
  • 1 small bundle vermicelli noodles, approx. 1 cup
  • 4 cups chicken or vegetable stock
  • 2 cups water, for boiling
  • 3 tbsp cornstarch
  • 1/4 tsp white pepper
  • fish sauce, to taste
  • 4 cloves garlic, minced
  • 3 large eggs, lightly beaten
  • oil

Instructions

  1. In a pot over high heat pour 2 cups of water then bring it to a boil. Add the Chinese Spinach then cook for 2-3 minutes or until wilted. Turn heat off.
  2. Using a hand / stick blender, blend the then spinach into a puree set it aside.
  3. In another pot heat oil then sauté the garlic.
  4. Add the prawns, white button mushrooms, rehydrated mushrooms (reserve the liquid). Cook in medium heat until prawns turn orange red
  5. Add the chicken stock then bring to a boil.
  6. Add the vermicelli noodles then cook for 4 minutes.
  7. Bring heat to high, pour the pureed spinach, then let it boil.
  8. Mix cornstarch with reserved water from rehydrating the mushrooms, gently pour it into the pot then stir until the soup has thickened.
  9. Bring heat back to low then gently pour eggs while mixing in a circular motion to create egg strands.
  10. Season with fish sauce and white pepper, turn heat off then serve.

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7 Responses

  1. Good that you like spinach! I don’t eat them as often as before because it is very high in oxalates.

  2. Such a hearty and delicious dish, great colour, too!

  3. Chef Mimi says:

    That looks fabulous! I love everything green.

  4. suituapui says:

    We have a soup in our ethnic cuisine with tapioca leaves blended like this and it’s so very nice!

  5. This is another perfect recipe for me right now, and I just had a tooth extracted and I’m drinking/eating a lot of soups. I don’t think we’ll be able to find the Chinese spinach, but maybe regular spinach will work!

  6. Inger says:

    Love the variety of flavors in this! I just went to a lecture that said we should eat 2 cups of lettuce or spinach a day, so this is timely!

  7. Hannah says:

    Great way to get your greens in! I crave soup all year round and this one looks delicious.

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