Chinese Spinach Macaroni Soup
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Chinese Spinach Macaroni Soup Recipe
To prepare the ingredients beforehand so that you can cook this quickly after work, you can:
- pluck, wash and spin dry the spinach leaves, then keep them in a salad jar overnight in the fridge.
- marinade the mince pork (or chicken) overnight in the fridge.
You can replace macaroni with your favourite noodles such as tang hoon, bee hoon or angel hair.
- 100g minced pork (or chicken)
- 1 packet (200-250g) Chinese sharp/round spinach (苋菜)
- 1 litre water
- 2-3 servings macaroni (about 40 grams per person)
- 1 tsp salt
- 1 chicken bouillon cube, preferably MSG-free
- 1 century egg cubed
- 1 tbsp wolfberries (枸杞子) soaked in water until puffy & drained just before use
- salt or light soy sauce to taste; only if needed
- a saucer of sliced chilli padi in light soy sauce
- 1 tsp light soy sauce
- 1/2 tsp fish sauce
- 1 tsp sesame oil
- 3 dashes white pepper powder
- 1 tsp corn flour (starch)
- Marinade minced pork (or chicken) with seasonings (A) for at least 30 minutes (up to overnight) in the fridge.
- Prepare Chinese spinach. Pluck the leaves (discard the stems), rinse them in a colander, drain and set aside.
- Cook macaroni. Bring a pot of water with 1 tsp salt added. Add macaroni and cook until al dente (taking off 1-2 minutes off packaging recommended time). Drain cooked macaroni and divide equally to 2 to 3 serving bowls.
- Make the spinach soup. In a soup pot, boil water with bouillon cube. Reduce to a simmer. Using two spoons, flatten one spoonful of marinated pork before adding to the boiling soup. Do so until all the pork is used up. Add spinach leaves and century egg; boil for 1 minute. Season the soup to taste with salt or soy sauce, only if needed. Add wolfberries and turn off the stove. Ladle hot spinach soup over the serving bowls of macaroni. Serve with a side saucer of chilli padi.