Chinese Spinach Soup

5 from 4 votes

Enjoy this hearty, nutritious, and delicious Chinese Spinach Soup. Nutrient-dense from the spinach, shrimp, noodles and other veggies used- it is an idyllic dish to make to keep your loved ones fit and healthy.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Asian, Chinese

Keyword: egg drop soup, spinach

Servings:

Calories: 143kcal

Author: Bebs

Ingredients

3 tablespoons cornstarch
¼ cup water
4 cups Chinese Spinach chopped coarsely just to make them smaller
2 cups water for boiling
2 tablespoon oil
2 cloves garlic minced finely
1 cup fresh mushroom chopped into small bits
1 cup shrimp shelled and chopped into bits
4 cups water as soup base
3 Tablespoon fish sauce or salt to taste
¼ teaspoon white pepper
1 cup vermicelli/ cellophane noodles
3 large eggs

US Customary - Metric

Instructions

In a small bowl, dissolve cornstarch in ¼ cup water. Set aside.
3 tablespoons cornstarch, ¼ cup water
Bring 2 cups of water to a boil over high heat. Add the polonchay / spinach and cook for 2-3 minutes or until wilted.
4 cups Chinese Spinach, 2 cups water
Transfer to 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.
2 tablespoon oil, 2 cloves garlic, 1 cup fresh mushroom, 1 cup shrimp
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.
4 cups water, 3 Tablespoon fish sauce, ¼ teaspoon white pepper, 1 cup vermicelli/ cellophane noodles
In a bowl or beaker or measuring cup (with handle for easier pouring), beat the eggs using a fork or whisk. Set aside.
3 large eggs
Once boiling, slowly pour the cornstarch slurry into the pot while stirring continuously in a circular manner. (Remember to stir the slurry before adding it as the cornstarch would have settled at the bottom). Once it has slightly thickened, lower the heat to medium.
While simmering, slowly stir the soup, using a whisk or spoon, in a circular motion to create a whirlpool. 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.

Video

Nutrition