Zha Cai (Sichuan Pickle) and Spinach Soup

• 40 grams Seasoned zha cai
• 1/2 bunch Spinach (or Komatsuna)
• 400 ml Water
• 1 tsp Chinese chicken stock powder
• 2 tbsp Sake
• 1 tsp Soy sauce

1. This is the seasoned zha cai I used this time.
2. I normally use 1/3 of this jar.
3. Cut the zha cai into bite sized pieces.
4. Wash and roughly cut the spinach (I used Komatsuna).
5. Combine water, sake and Chinese chicken stock powder in a pot and heat.
6. When it comes to a boil, add the zha cai.
7. Simmer over medium heat.
8. Add spinach.
9. Add soy sauce and simmer.
10. When the spinach has wilted, it's done.
11. Transfer to a serving bowl and it's ready to eat.

cai, komatsuna, water, sake, soy sauce

Taken from cookpad.com/us/recipes/159122-zha-cai-sichuan-pickle-and-spinach-soup (may not work)