Saturday, July 13, 2013

Spinach Mushroom Soup


Spinach is so delicious in soup.  If you haven't tried cooking it this way, make sure you give it a try!  This soup is nutrients packed as I have spinach, beech mushroom, eggs and shrimps, all are healthy for us.  Just add another side dish and a little brown rice and you can call it a meal.  You are welcome to use vegetarian broth and omit the shrimps to make this soup vegetarian.  Happy trying!



Ingredients:

A small bunch of spinach, or one big bowl
15 shrimps, cut into small pieces (you can also add fish/squid/bay scallop to make it seafood medley)
1 packet of beech mushroom, cut off the bottom and rinsed
2 bunch of green onion, washed and chopped
2 large brown eggs, beaten
Chicken stock (or water + chicken soup base)
Dashes of white pepper

Method:

1.  In a pot, add in some oil (I used pure sesame oil).  When warm, add in the chopped green onion, stir-fry until fragrant.  Add in the mushroom, stir-fry for a while.

2.  Add in chicken stock or water with some chicken soup base.  Let it boil.

3.  When boiling, add in spinach, then shrimps.  Turn it to simmer.  When the shrimps are cooked.  Turn it off and stir in the beaten eggs.  Before serving, put some dashes of white pepper.  Serve warm!

Note:  You can make it vegetarian by omitting the shrimps and use vegetable stock.

7 comments:

Belinda said...

It's a lovely comfort dish!

Holiday Baker Man said...

The post title made me think of creamy mushroom soup... this recipe is perfectly light for the summer!

Angie Schneider said...

Looks so delightful! I too have some spinach in clear soup for the dinner. Yum!

daphne said...

Very nutritious! The broth looks really tasty too. I can even see that with dumplings.

xing hui said...

this is simple and healthy soup.

Sonia ~ Nasi Lemak Lover said...

Simple and healthy!

tigerfish said...

I agree. Love spinach in soups!