Chinese, Soup, Vegetable

Chinese Spinach Soup With Wolfberries And Garlic


Recently, I bought a bunch of Chinese spinach at the weekend night market (pasar malam). It cost only RM1 (~USD0.33). Cheap eh? Fast forward few days later, I found some of the spinach leaves to be wilting. Oh gosh I know I need to use it right away.

Chinese Spinach Soup With Wolfberries & Garlic
Chinese spinach soup or seong tong yuen choy (what we called it in Cantonese) is the answer. It took me 30 minutes from preparation to serving. Fairly quick in my book. 🙂

Dried Anchovies & Wolfberries
I used dried anchovies to ‘season’ the broth and wolfberries (better known as goji berries or kei chi in Cantonese) to sweeten the soup. Finally I add some garlic for fragrance.

Let’s start cooking!

First thing first, add 3 bowls of water (I use Chinese soup bowl) into a saucepan with medium heat.

Dried Anchovies Boil Dried Anchovies
Add a handful of dried anchovies and bring water to boil (10-15minutes).

Rinsing Chinese Spinach
Meanwhile pluck spinach leaves and rinse well. Do not include thick stems as the part is tough to bite.

Chinese Spinach
By the time I’m finished with the leaves, my broth is boiling.

Boiling Dried Anchovies
Scoop out the anchovies and discard it. I use a mini colander to scoop ’em. If you like anchovies, you can leave it there.

Wolfberries Boil Wolfberries & Garlic
Now add a handful of wolfberries and 2-3 cloves roughly chopped garlic. Bring broth to boil.

Boiling Wolfberries & Garlic Add Chinese Spinach
Once the broth is boiling, add spinach leaves. Add few dash of white pepper and light soy sauce to taste.

Bring broth to boil one last time. Do not over boil the vegetable or else it will turn yellowish.
Serve hot.

Chinese Spinach Soup With Wolfberries & Garlic
I’ve cooked this soup a few times and I must say this is the best one I’ve come up with so far, though it’s still not able to compete with restaurant version. Hehe

The brownish color in the soup is due to light soy sauce.

I know some version add pork to it and I must say I dislike the fusion of pork and spinach. 😛
Adding fish and fish ball (will sweeten the soup) is highly recommended.

Give this a try will ya?

Chinese Spinach Soup with Wolfberries & Garlic

1 bunch Chinese spinach
2-3 cloves garlic, roughly chopped
1 handful wolfberries (also known as goji berries/kei chi)
1 handful dried anchovies
3 soup bowls of water
light soy sauce
white pepper

Method:
1. Place dried anchovies in a saucepan and bring water to boil (10-15 minutes).

2. Pluck spinach leaves and rinse well. Do not include thick stems.

3. Remove dried anchovies once broth is boiling.

4. Add wolfberries & garlic into the saucepan and bring to boil.

5. Add spinach and bring soup to boil again. Remember not to over boil the vegetable or else it will turn yellowish.

6. Add a few dash of white pepper and light soy sauce to taste.

7. Serve hot.

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10 Comments

  • Reply Peggy November 15, 2010 at 7:06 pm

    This soup looks beautiful! I bet it was the perfect use of that spinach!

  • Reply Beyond Kimchee November 15, 2010 at 11:38 pm

    Your soup looks just lovely. I love how you made soup base with anchovies.You photos are great. Lovely soup!

  • Reply Xiaolu @ 6 Bittersweets November 16, 2010 at 11:56 am

    What a refreshing healthy soup. I need to dig out the goji berries my Chinese mom gave me weeks ago.

  • Reply siew August 25, 2012 at 4:16 pm

    Tq so much for sharing the recipe

  • Reply All Natural Soups | New England Country Soup December 27, 2012 at 6:05 am

    […] – Chinese Spinach Soup […]

  • Reply Jaz Bab February 6, 2016 at 9:51 am

    Is there a way to make this soup other than anchovies (or anything fish related- I am not a fan)? The rest of the recipe sounds delicious!

    • Reply Che-Cheh February 6, 2016 at 11:39 am

      Hi Jaz, you can use any stock (e.g. vegetable, chicken), fish sauce (Asian) or even plain water with salt. The soup taste depends how you season them. 🙂

    • Reply Penny May 2, 2017 at 2:04 am

      You can try using konbu ( dried seaweed) and that will make this soup vegan.

      • Reply Che-Cheh May 2, 2017 at 12:29 pm

        👍👍👍

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