Enjoy this hearty, nutritious, and delicious Chinese Spinach Soup

Protein-rich from the eggs and shrimps, carb-loaded from the noodles, and nutrient-dense from the spinach and other veggies used- it is an idyllic dish to make to keep your loved ones fit and healthy.


Bring 2 cups of water to a boil over high heat. Add the polonchay / spinach and cook for 2-3 minutes or until wilted.

Transfer the content of the pot into a blender or a mixing bowl if using an immersion blender. Turn the spinach into puree. Set aside.

Heat oil in a large pot over medium heat. Sweat the garlic and add the shrimp and mushroom bits. Stir to cook until shrimp is no longer pink.

Pour in 4 cups of water. Season with fish sauce and white ground pepper and bring to a boil. Add the cellophane noodles and cook for 4 minutes.

Add the pureed spinach and bring to a boil over high heat.

Once boiling, slowly pour the cornstarch slurry into the pot while stirring continuously in a circular manner. Once it has slightly thickened, lower the heat to medium.

Then gently pour the beaten eggs over the soup while stirring until ‘egg ribbons or flowers’ are formed.

Turn off the heat. Season with more salt and pepper if needed.