Monday, July 12, 2010

Spinach Soup with Century Egg

This is one of the easiest soups (ready in 15 minutes) to prepare and Jerome loves it.

a bundle of chinese spinach (I prefer the baby spinach with pointed leaves)
1 tbsp wolfberries
1 ikan bilis stock cube
1 egg, beaten
1 century egg, cut into smaller bits
some small fried ikan bilis

Boil 1 litre of water with wolfberries and add the ikan bilis stock cube.
Add the chinese spinach and cook till soft.
Add in the beaten egg, stirring the soup at the same time.
Add in the century egg into the soup.
Serve the soup by sprinkling some fried ikan bilis on the top for that extra crunch and flavour.

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