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