Riding on the wave that a number of spinach soup stalls has sprouted up recently in our local hawker centers, I decide to cook this soup too ! Well although spinach is generally good for health as advertised, but based on what the old folks say, not everyone is suitable to consume spinach because too much of it tends to be too “cooling” for the body in the Asian context. And furthermore, with the addition of century eggs and salted eggs, I do wonder if it is really that healthy as advertised.
Nevertheless, I feel everything should still be consumed in moderation and that would be generally fine. It’s not as if you are gonna have all the eggs on an everyday basis. So this soup is still good in its own context. In fact, I think without all the century eggs and stuffs, it probably won’t stand out as much too. And pairing tri-eggs with spinach seem ideally compatible. And it’s the first time I am having macaroni this way, and I suppose it works pretty decently too !
You can use any soup base for this to your preference. Whilst some will probably prefer an ikan bilis soup base, I used a pork bones and chicken one instead. And with additions such as mushrooms, minced meat and slice pork to accompany the soup. So it’s literally a soup packed with alot of ingredients indeed.
The spinach tends to shrink quite a fair bit after cooking so don’t be intimidated by throwing one huge bunch of them to cook. I tend to remove the stems and pluck only the leaves from the spinach for cooking because some of the stems can get stringy and difficult to eat after cooking. And spinach are known to contain alot of sand, so be mindful to wash and rinse them a few times before cooking too.
This soup is really delicious and I will cook it again using an ikan bilis soup stock the next round !
Spinach Tri Eggs Macaroni Soup 苋菜三蛋通心粉汤
Course: MainCuisine: ChineseDifficulty: Easy2
servings10
minutes15
minutesA hot favorite kind of soup served recently at our local hawker centers !
Ingredients
150-200ml soup stock (I used homecooked pork bones and chicken stock.)
450ml water (you can also use ikan bilis soup stock to your preference. Simply add ikan bilis to soup stock bag and cook in water till it boils and remove ikan bilis.)
50g minced meat, marinate lightly with light soya sauce, pepper and corn flour.
50g sliced pork, marinate lightly with light soya sauce, pepper and corn flour
80g macaroni
2 tsp shallot oil
Some spinach (I prefer the leafy part so I pluck only the leaves to use.)
Some mushrooms (optional)
1 tbsp wolfberries
Few thick slices of ginger
1 century egg, diced
1/2 salted egg, diced
1 egg
1 tsp chinese huatiao wine
Light soya sauce, salt and pepper to taste
To serve with : Some fried ikan bilis
Directions
- Add soup stock, water, ginger slices and wolfberries to cook soup.
- Add shallot oil.
- Add light soya sauce, salt and pepper to taste.
- Add mushrooms, if using.
- Add marinated minced meat and pork slices.
- Add century and salted eggs.
- Add spinach and cook till leaves withered.
- Add egg.
- Finish off with chinese huatiao wine.
- Allow it to simmer briefly and off flame.
- In another pot with boiling water, cook macaroni until softened and drain.
- Add spinach soup to macaroni and top with some fried ikan bilis for serving.
