Chinese Spinach Soup
- Total Time: 15 minutes
- Yield: 2 1x
Description
This spinach soup is quite common in Chinese food stalls or restaurants, and it’s super delicious. Try out the recipe below and see for yourself.
Ingredients
- 250g Chinese Spinach - ends trimmed, separate stems and leaves
- 1 tbsp Dry Anchovies - rinsed and pat dry
- 3 tbsp (45 ml) Vegetable Oil
- 2 cloves Garlic - peeled & sliced thinly
- 10g of Chicken Fillet - sliced thinly (optional)
- 200ml Water
- Salt to taste
Instructions
- Heat oil, lightly fry dry anchovies till crispy (about 3 minutes) and set aside.
- Using remaining oil in wok, add garlic slices and chicken fillet, stir fry till garlic is slightly browned. Add spinach stems and stir fry about a minute or so. Then add spinach leaves and stir fry till all the leaves are wilted.
- Add water, bring to a quick boil and simmer for about a minute.
- Serve immediately and top with the fried dry anchovies.
Notes
- Recipe variations/additional ingredients: – 1/2 to 1 century egg, yolk portion cut to smaller pieces – If you do not like century eggs, you can substitute with wolfberries instead.
- Soak 1 tsp of wolfberries in water till they are puffy. – You can add all types of ingredients to jazz up the dish – dried shrimp, dried scallops or mushrooms.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Soup
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
Why are the spinach stems added before the leaves in step 2?
The stems take longer to soften than the leaves. Adding them to the hot wok first (along with the garlic and optional chicken) gives them a head start; the leaves go in after a minute and wilt quickly, so both components finish cooking at the same time without the leaves becoming overcooked and mushy.
What can I substitute for century egg if I don’t have it?
The notes specifically suggest wolfberries as a substitute: soak 1 tsp of wolfberries in water until puffy, then add them to the soup. The notes also suggest dried shrimp, dried scallops, or mushrooms as other ways to add depth without the century egg.
What role do the fried dry anchovies play, and can I skip them?
The anchovies are fried separately at the start in 3 tbsp of vegetable oil until crispy (about 3 minutes), then removed and used as a topping. They add a salty, umami crunch as a finishing garnish. Skipping them removes both the textural contrast and much of the savory depth, though the remaining oil is used to stir-fry the garlic and spinach, so some of the flavor carries through. 
