Spinach With Eggs Soup (三蛋菠菜) Recipe

Name: Spinach With Eggs Soup (三蛋菠菜)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Spinach; 1 Salted Egg (Cleaned, Hard Boiled and Sliced); 1 Century Egg (Cleaned and Sliced, Optional); 1 Egg (Beaten); 2 tablespoons Wolfberries (Gou Qi Zi ); 1.5 tablespoons Anchovies; 1.5 tablespoons Small Conpoys (Dried Scallop ); 1 teaspoon Salt; 1/2 teaspoon Pepper; 1 teaspoon Sesame Oil; 1 tablespoon Cornstarch (Optional); 1 cup Chicken Stock (Optional); 1 cup Water

Servings: persons

250 g Spinach
1 Salted Egg (Cleaned, Hard Boiled and Sliced)
1 Century Egg (Cleaned and Sliced, Optional)
1 Egg (Beaten)
2 tablespoons Wolfberries (Gou Qi Zi )
1.5 tablespoons Anchovies
1.5 tablespoons Small Conpoys (Dried Scallop )
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Sesame Oil
1 tablespoon Cornstarch (Optional)
1 cup Chicken Stock (Optional)
1 cup Water

1
Wash spinach thoroughly as they are famous for being sandy.
2
Remove the fibrous film from the spinach's stem by scraping lightly with a knife.
3
Cut off the roots and discard.
4
Cut the leafy part off and set aside.
5
Cut the stems into 3 parts (bite size).
6
De-gut Anchovies. Wash Wolfberries, Anchovies and Small Convoys.
7
Boil 1 cup of Chicken Stock and 1 cup of Water with High Heat. If you do not have chicken stock, just boil 2 cups of water.
8
Once the water starts to boil, add in Salt and turn to Medium Heat. Add in Convoys, Anchovies and Wolfberries and let it boil for another minute.
9
Add Spinach stems and let it boil for another 2 minutes.
10
Add Sliced Century Egg (Optional) and Salted Egg and let it boil for another 1 minute.
11
Add the remaining Spinach and let it boil until wilt.
12
Add in Cornstach if you like a thicker broth, if not, skip this step.
13
Turn to High Heat and pour in the beaten Egg. Give it a quick stir and turn Off Heat.
14
Season with Pepper and Sesame Oil.
15
Plate and Serve.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g Spinach, 1 Salted Egg (Cleaned, Hard Boiled and Sliced), 1 Century Egg (Cleaned and Sliced, Optional), 1 Egg (Beaten), and more.

Yes, Spinach With Eggs Soup (三蛋菠菜) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach With Eggs Soup (三蛋菠菜)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions