Another one of my favorite Chinese soups, I made this version meatless but you can easily add in seafood or chicken to make it a heartier dish. If you overcook the kang kong or spinach, the color won’t be as nice, but it will still taste good, so no worries!
Ingredients (serves 4)
3 large handfuls of kang kong or spinach leaves
1 L vegetable or chicken stock
200 g silken tofu, sliced into thin strips
3 tbsps corn starch mixed with 5 tbsps water
4 eggs, beaten
salt and pepper to taste
- Cook the greens in boiling water for 45 seconds and dunk in ice water immediately.
- Using a food processor, blend the greens. You may add a touch of water to help the process along. You may also chop it by hand.
- Bring the stock to a boil and season with salt and pepper.
- Slowly add in the corn starch mixture while stirring the soup. Add enough until the soup reaches desired thickness.
- Add in the tofu and simmer for 2 minutes.
- Add in the beaten eggs in a steady stream while stirring. Simmer for 2 minutes.
- Shut off the heat and add in the chopped greens. Serve immediately.