Spinach With Eggs Soup (三蛋菠菜)
- 250 g Spinach
- 1 Salted Egg (Cleaned, Hard Boiled and Sliced)
- 1 Century Egg (Cleaned and Sliced, Optional)
- 1 Egg (Beaten)
- 2 tablespoons Wolfberries (Gou Qi Zi )
- 1.5 tablespoons Anchovies
- 1.5 tablespoons Small Conpoys (Dried Scallop )
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Sesame Oil
- 1 tablespoon Cornstarch (Optional)
- 1 cup Chicken Stock (Optional)
- 1 cup Water
- Wash spinach thoroughly as they are famous for being sandy.
- Remove the fibrous film from the spinach's stem by scraping lightly with a knife.
- Cut off the roots and discard.
- Cut the leafy part off and set aside.
- Cut the stems into 3 parts (bite size).
- De-gut Anchovies. Wash Wolfberries, Anchovies and Small Convoys.
- Boil 1 cup of Chicken Stock and 1 cup of Water with High Heat. If you do not have chicken stock, just boil 2 cups of water.
- Once the water starts to boil, add in Salt and turn to Medium Heat. Add in Convoys, Anchovies and Wolfberries and let it boil for another minute.
- Add Spinach stems and let it boil for another 2 minutes.
- Add Sliced Century Egg (Optional) and Salted Egg and let it boil for another 1 minute.
- Add the remaining Spinach and let it boil until wilt.
- Add in Cornstach if you like a thicker broth, if not, skip this step.
- Turn to High Heat and pour in the beaten Egg. Give it a quick stir and turn Off Heat.
- Season with Pepper and Sesame Oil.
- Plate and Serve.
g spinach, egg, egg, egg, anchovies, conpoys, salt, pepper, sesame oil, cornstarch, chicken, water
Taken from www.epicurious.com/recipes/member/views/spinach-with-eggs-soup-562ef05a7218c5a0300adc3b (may not work)