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Chinese Spinach in Superior Broth

   

Spinach in Superior Broth

Check Out: Stir-fried Chinese Spinach Recipe

Update (Nov 2013): First posted in Apr 2010, now updated with new photos & improved recipe.

I am calling this dish “spinach in superior broth” (上汤菠菜/苋菜) only because that is how our restaurants & zi char stalls name this dish. With a fancy name like that, of course the eateries charge premium for this dish, when the home-cooked version is actually inexpensive (under S$3!). What makes the home-cooked version “superior”, in my humble opinion, is the home-made ikan bilis stock which is natural and free from artificial flavourings & MSG. I love this dish thoroughly because it is both a vegetable and a soup dish in one. I make ikan bilis stock once a week and keep it in the fridge, so I have an instant soup base to whip this dish in a jiffy whenever I want to.

Spinach in Superior Broth

There are actually many variations for this dish – such as with wolfberries, salted eggs or a thicker soup (simply thicken the broth with cornstarch solution). Use your creativity to adapt this recipe!

                                           

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73 Responses to “Chinese Spinach in Superior Broth”

  1. sweetlife — April 15, 2010 @ 3:20 pm

    what a flavor filled soup..I love the veggies like this..yum :up:

    Reply

  2. przepisy — April 15, 2010 @ 4:47 pm

    such a yummy!!!

    Reply

  3. 3hungrytummies — April 15, 2010 @ 9:24 pm

    This is my favourite, I love adding salted egg too :)
    I want some now!

    Reply

  4. daphne — April 15, 2010 @ 10:55 pm

    century eggs are super expensive in aus. But I do miss it heaps. This is restaurant quality stuff noobcook!

    Reply

  5. hanushi — April 16, 2010 @ 2:03 am

    just a random note, I thought it is not called silverfish. Silverfish are pests in books, isn’t it? :P

    Reply

    • wiffy replied: — April 17th, 2010 @ 5:49 pm

      Hi hanushi, thanks for your note! I did some research after your note (and thanks to my friend tigerfish) and found out that silverfish is indeed a type of insect pest found in books :P Locally, a lot of places use the term loosely and labelled them as “silverfish”. But agree it will cause too much confusion so I reworded the ingredient in the recipe to “whitebait” which is a more accurate name for them. Thanks for your feedback!

      Reply

      • hanushi replied: — July 2nd, 2010 @ 1:43 am

        Hehe.. No worries. :)

  6. peachkins — April 16, 2010 @ 10:26 am

    I need healthy dishes like this!Thanks for sharing!

    Reply

  7. Pei-Lin — April 16, 2010 @ 11:08 pm

    When I do cook this, I’d finish the whole thing by myself and take it as a complete meal that’s simply nutritious! Ha … It’s been a while since I last made this … Gotta recreate it … Thanks for the reminder!

    Reply

  8. Kitchen Butterfly — April 17, 2010 @ 4:10 am

    Oh the vibrant greens and the freshness of the soup – superior for sure! Would love a bowl

    Reply

  9. lisaiscooking — April 17, 2010 @ 5:00 am

    The broth sounds delicious, and I like that it’s a mix of vegetable and soup!

    Reply

  10. Trissa — April 17, 2010 @ 10:27 am

    I agree Wiffy – this dish I just spectacular as an all in one! Thanks for the recipe. I’ve had this several times before and have always enjoyed it. Now I can do so in the comfort of my own home!

    Reply

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