Zha Cai (Sichuan Pickle) and Spinach Soup

1. 1

   This is the seasoned zha cai I used this time.

2. 2

   I normally use 1/3 of this jar.

3. 3

   Cut the zha cai into bite sized pieces.

4. 4

   Wash and roughly cut the spinach (I used Komatsuna).

5. 5

   Combine water, sake and Chinese chicken stock powder in a pot and heat.

6. 6

   When it comes to a boil, add the zha cai.

7. 7

   Simmer over medium heat.

8. 8

   Add spinach.

9. 9

   Add soy sauce and simmer.

10. 10

    When the spinach has wilted, it's done.

11. 11

    Transfer to a serving bowl and it's ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.