An easy and simple soup to prepare that goes well with rice. With this soup, you can skip frying another vegetable dish. Try to cook this soup with young spinach shoots or if using ordinary spinach, removed the tough stems. Sure it's a healthy and light soup for all.
500 gm chinese spinach
1 tsp each of chopped garlic and shallots
30 gm silver baits, fried until crispy
1 tbsp wolfberry [kei chee] - rinsed
700 ml water or stock
1/2 tsp each salt, pepper and chicken stock granules
1/2 tbsp oil
- Heat oil to fry silver bait until fragrant and crispy. Remove. Keep about 1/2 tbsp oil to saute chopped garlic and shallots until fragrant. Pour in water/stock and bring to boil for several minutes or until soft is aromatic.
- Add in seasoning to taste [can prepare the soup base before meal time until this step].
- Just before serving, bring soup to a rolling boil, then add in vegetables and cook for about 2-3 minutes. Add in wolfberry.
- Sprinkle fried silver bait on top before serving soup hot.
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@ The Spanish Wok:The Soup Kitchen by Debs.