Vegetables Recipes - Chinese Spinach and Water Chestnut Soup Recipe

Ingredients 

• 5 cups Malabar spinach, leaves and stems separated and chopped into bite-sized pieces

• half an 8 oz can of water chestnuts, drained and thinly sliced

• 1 teaspoon light soy sauce

• 3 scallions, green parts included, sliced at an angle

• salt and freshly ground black pepper

• 2 tablespoons chopped garlic chives

• a few garlic chive flowers, to garnish 

For the Chinese stock:

• 1 lb chicken wings, coarsely chopped

• 1 lb pork spare ribs, coarsely chopped

• 1 inch piece of fresh gingerroot, thickly sliced

• 2 fat scallions, halved lengthwise

• 1-2 tablespoons rice wine or dry sherry

Serves 4

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Method:

1. First make the Chinese stock: put the chicken and pork in a saucepan with 6 cups of water. Slowly bring to a boil, skimming off any scum. Add the ginger, the scallions, and the rice wine, if you are using it.

2. Reduce the heat to the gentlest of simmers and cook, uncovered, for 1-2 hours. Strain through a colander, then again through a muslin-lined sieve. You will need 4 1/2 cups.

3. Bring the stock back to a gentle boil, add the spinach stems, and cook for 2 minutes. Then add the leaves, the water chestnuts, the soy sauce, the scallions, and salt and pepper to taste.

4. Simmer for another 2 minutes and stir in the garlic chives. Ladle into bowls and sprinkle with a few garlic chive flowers.

Note: Water chestnuts provide a crisp contrast to the silky spinach. Use ordinary spinach if you can't get hold of Malabar spinach, but discard the tough stems. Garlic chives produce minute white flowers which look beautiful scattered over dark green leaves, but don't worry if you don't have any - the soup is still delicious without. You need a clear flavorful stock for this soup. If you don't want to make Chinese stock, use 5 cups of vegetable bouillon or low-sodium chicken stock made with powder or a cube. Simmer it for 15 minutes with a couple of slices of fresh gingerroot. Drain and discard the ginger before using.