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Spinach, Pork & Century Egg Soup

Spinach, Pork & Century Egg Soup Recipe

This spinach soup is comfort food at its best. Serve this with a bowl of rice. Alternatively, add noodles or macaroni to make this a one-dish meal.

For variations, you can use other ingredients such as prawns, mushrooms or salted eggs.

Ingredients:

  • 200g minced pork (chicken)
  • 1 packet (200-250g) Chinese sharp/round spinach (苋菜)
  • 1 litre water
  • half 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

(A) Marinade


Directions:

  1. Marinade minced pork with seasonings at (A) for at least 30 minutes in the fridge.
  2. Prepare Chinese spinach. Pluck the leaves (discard the stems), rinse the leaves in a colander, drain and set aside.
  3. Make the soup. In a large 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 the wolfberries and turn off the stove. Serve with a saucer of chilli padi.
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2 comments on “Spinach, Pork & Century Egg Soup”

  1. I miss century eggs so much!!! This looks so delightful :-))

  2. Yes, it is always the prep. work that takes up most time. If someone can do the meal prep for me, I don’t mind the cooking, really….lol

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