Spinach, Pork & Century Egg Soup
I was inspired to cook this Chinese-style spinach, pork & century egg soup after eating a similar dish from a popular spinach soup stall at Amoy market. My bowl contains Chinese spinach, minced pork, century egg & wolfberries. The cooking time on the stove is only about 10 minutes! If you prepare the ingredients the night before (e.g. pluck & wash the veggies, marinate the meat etc), you can whip this up effortlessly and quickly when you reach home after work.
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The Chinese spinach leaves need to be cooked in the boiling soup for only about a minute or two, so this soup cooks quickly. Avoid overcooking the spinach so that it returns its vibrant green hue when served.
The minced pork is marinated in soy sauce, sesame oil, Chinese wine & corn flour. It is tender and flavourful after cooking. If you don’t consume pork, use minced chicken instead. Serve this homely spinach soup with a bowl of rice or add noodles pasta (bee hoon, tang hoon, macaroni) to make it a one-dish meal.