Chinese spinach (amaranth) egg drop soup
Chinese spinach is combined with shrimps and mushrooms to make this soup. You may use small pieces of chicken or pork in place of the shrimps.
Servings 6 people
Ingredients
- 1 large bunch Chinese spinach you should have six to eight cups after slicing thinly
- 6 cups fish broth
- 3 tablespoons cornstarch
- 200 grams shrimps (7 oz) shelled and deveined
- 6 to 8 fresh shiitake (caps only) sliced or cut into quarters or eighths
- fish sauce
- pepper
- 3 large eggs beaten
Instructions
- Rinse the Chinese spinach well then shake off excess water. Cut off and discard the root ends. Thinly slice the stalks and leaves.
- Stir the cornstarch into the fish stock and heat in a pot. Stir occasionally until just beginning to simmer. By this time, the broth should have thickened and the cloudiness should have disappeared.
- Drop in the thinly sliced Chinese spinach and press lightly into the broth. Allow to boil gently, stirring often, for about five minutes.
- Stir in the shrimps and mushrooms, and cook, stirring occasionally, for another five minutes.
- Taste the broth, and add fish sauce and pepper, as needed.
- Turn off the heat, drizzle the beaten eggs over the surface and stir.
- Serve the Chinese spinach egg drop soup immediately.
