Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese Spinach Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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.