Chinese Spinach Soup

Ingredients

• 3 tablespoons cornstarch
• 1/4 cup water
• 4 cups Chinese Spinach (chopped coarsely just to make them smaller)
• 2 cups water (for boiling )
• 2 tablespoon oil
• 2 cloves garlic (minced finely)
• 1 cup fresh mushroom (chopped into small bits)
• 1 cup shrimp (shelled and chopped into bits)
• 4 cups water (as soup base)
• 3 Tablespoon fish sauce (or salt to taste)
• 1/4 teaspoon white pepper
• 1 cup vermicelli/ cellophane noodles
• 3 large eggs

Instructions

1. 1

   In a small bowl, dissolve cornstarch in ¼ cup water. Set aside.

2. 2

   Bring 2 cups of water to a boil over high heat. Add the polonchay / spinach and cook for 2-3 minutes or until wilted.

3. 3

   Transfer to the content of the pot into a blender or a mixing bowl if using an immersion blender. Turn the spinach into puree. Set aside.

4. 4

   Heat oil in a large pot over medium heat. Sweat the garlic and add the shrimp and mushroom bits. Stir to cook until shrimp is no longer pink.

5. 5

   Pour in 4 cups of water. Season with fish sauce and white ground pepper and bring to a boil. Add the cellophane noodles and cook for 4 minutes. Add the pureed spinach and bring to a boil over high heat.

6. 6

   In a bowl or beaker or measuring cup (with handle for easier pouring), beat the eggs using a fork or whisk. Set aside.

7. 7

   Once boiling, slowly pour the cornstarch slurry into the pot while stirring continuously in a circular manner. (Remember to stir the slurry before adding it as the cornstarch would have settled at the bottom). Once it has slightly thickened, lower the heat to medium.

8. 8

   While simmering, slowly stir the soup, using a whisk or spoon, in a circular motion to create a whirlpool. Then gently pour the beaten eggs over the soup while stirring until ‘egg ribbons or flowers’ are formed.

9. 9

   Turn off the heat. Season with more salt and pepper if needed.