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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. You can 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.


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

(A) Marinade

  • 1 tbsp light soy sauce
  • 1/2 tsp fish sauce
  • 1/2 tbsp Chinese wine (Hua Tiao/Shaoxing)
  • 1/2 tbsp sesame oil
  • 5 dashes white pepper powder
  • 1/2 tbsp corn flour (starch)


  1. Marinade minced pork (or chicken) with seasonings (A) for at least 30 minutes in the fridge.
  2. Prepare Chinese spinach. Pluck the leaves (discard the stems), rinse 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 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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