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