0 from 12 votes
Chinese Spinach Soup
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 Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 143 kcal
Course:
Soup
Cuisine:
Asian , Chinese
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
Instructions
- In a small bowl, dissolve cornstarch in ¼ cup water. Set aside.
- 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 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.
- 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.
- In a bowl or beaker or measuring cup (with handle for easier pouring), beat the eggs using a fork or whisk. Set aside.
- 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.
Cup of Yum
Nutrition Information
Calories
143kcal
(7%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
817mg
(34%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2622IU
(52%)
Vitamin C
22mg
(24%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 143
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 817mg | 34% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2622IU | 52% |
| Vitamin C | 22mg | 24% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.